Ingredients Jump to Instructions ↓

  1. 500 g( 1 lb) shell pasta, or another shape

  2. 125 ml (4 fl oz) fruity olive oil

  3. 4 garlic cloves, finely chopped

  4. 2 teaspoons Seville (bitter) orange juice, or 1 teaspoon lemon juice and 1 teaspoon sweet orange juice

  5. Finely grated zest from 1/2 a Seville or sweet orange, or a lemon

  6. 1 teaspoon freshly ground black pepper

  7. 50 g (2 oz) flat leaf parsley, finely chopped

  8. 75 g (3 oz) avgotaraho, grated or 150 g (5 oz) smoked cod's roe, crumbled, or red caviar

Instructions Jump to Ingredients ↑

  1. Directions Bring a large pot of salted water to the boil and cook the pasta until just tender-8-10 minutes, according to the variety you are using.

  2. In the meantime, to make the dressing whisk together the olive oil, garlic, orange juice (and lemon, if using), orange or lemon zest and pepper.

  3. When the pasta is done, drain it and place in a warmed serving bowl.

  4. Toss with the olive oil dressing.

  5. Sprinkle it with avgotdraho and chopped parsley and carefully toss again.

  6. If using crumbled cod's roe or red caviar, it looks prettier if you sprinkle them over the top of the individual pasta portions.

  7. Serve with a horiatiki salata.


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