Preparation Time: 30 Minutes
Submitted by: GAEA PRODUCTS S.A.
Suggested Olive Oil: Gaea PGI Laconia
How many times have you found yourself thanking the genius who invented the beloved plate of pasta? There are so many ways to enjoy this delicious ingredient but usually the simplest combinations make the result even more tasteful!
1 Cup Gaea PGI Laconia Extra Virgin Olive Oil
8-10 garlic cloves, peeled and cut into thin slices
12-15 cherry tomatoes, stemmed
½ tsp. dried Greek oregano
1/2 kilo \ 1 pound linguini or other long, thin pasta
2 Tbsp. fresh oregano leaves
150 gr \ 5 ounces Kefalotyri cheese,or other cheese grated
Freshly ground black pepper to taste
Heat half the olive oil in a small skillet over low heat and cook the garlic in it until soft. Do not allow to burn. In a separate skillet, heat 1/4 cup olive oil and char the cherry tomatoes, tossing in the skillet until blistered. Add the dried oregano and toss a minute or so more. Cook the pasta in a large pot of boiling salted water until al dente, remove, drain, and toss with remaining 1/4 cup olive oil.
• To serve. Remove about 1/3 of the pasta and toss in a deep platter with 1/3 of the garlic and oil, 1/3 of the tomatoes, fresh oregano, pepper, and cheese. Repeat with remaining ingredients. Drizzle with a few drops of olive oil and serve hot.