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Greek-style pasta

Name: Greek-style pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; Grated zest of 1 lemon; 1 tablespoon tomato paste; 600g lamb mince; 1 teaspoon dried oregano; 400g can chopped tomatoes; 1/2 cup (125ml) red wine; 250g punnet cherry tomatoes, halved; 400g spaghetti; 100g full cream fetta, roughly crumbled; 1/2 cup (75g) pitted kalamata olives, roughly chopped; 1/2 cup mint leaves, roughly chopped

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by Phoebe Wood

Oct 03, 2015

Throw out the rule book to midweek cooking and try some more creative combinations, like this Greek-style pasta.

2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
Grated zest of 1 lemon
1 tablespoon tomato paste
600g lamb mince
1 teaspoon dried oregano
400g can chopped tomatoes
1/2 cup (125ml) red wine
250g punnet cherry tomatoes, halved
400g spaghetti
100g full cream fetta, roughly crumbled
1/2 cup (75g) pitted kalamata olives, roughly chopped
1/2 cup mint leaves, roughly chopped

Method

1.

Heat the olive oil in a saucepan over medium heat. Add the onion, garlic and lemon zest, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook, stirring, for 1 minute. Add the lamb mince and cook, stirring, for 2-3 minutes until browned.
2.

Add oregano, canned tomatoes and wine, season well, then cook, stirring occasionally, for 10 minutes until the sauce is slightly thickened. Add cherry tomatoes and cook for 5 minutes or until softened and just starting to break down.
3.

Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions. Drain.
4.

Divide the pasta between bowls and top with the lamb sauce. Scatter with the feta, olives and mint, then serve.