Fresh Tomato Sauce with HELIOS Kordonia Pasta
(Serves 4-6)
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Ingredients:
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1 medium onion, diced
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10 tablespoons extra virgin olive oil
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2 garlic cloves, minced
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2 cans (14.5 ounces each) organic diced tomatoes, drained
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2 cups water
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salt and pepper, to taste
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1 box HELIOS Kordonia Pasta
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fresh mint, for garnish
Method:
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Preheat a large skillet over medium heat; add the onion and sauté until softened and translucent, approximately 5-6 minutes.
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Stir in 4 tablespoons olive oil and when hot, add the garlic, tomatoes, 2 cups water, and salt and pepper to taste. Boil uncovered over medium heat for 10 to 15 minutes to thicken the sauce.
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Meanwhile, cook the HELIOS Kordonia Pasta in a pot of salted, boiling water until al dente, approximately 7 to 8 minutes.
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Drain the pasta and add it to the pot of tomato sauce; toss to combine, and allow the HELIOS Kordonia Pasta to finish cooking.
Transfer the pasta to serving plates; drizzle with 2 tablespoons olive oil and garnish with the mint.
Mediterranean Mac and Cheese with HELIOS Kofto Pasta
(Serves 6-8)
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Ingredients:
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extra virgin olive oil, as needed
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1box HELIOS Kofto Pasta
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8 tablespoons unseasoned breadcrumbs
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salt, as needed
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3 cups whole milk
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1 can (14.5 ounces) organic diced tomatoes, drained
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½ teaspoon dried Greek oregano
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8 ounces Feta cheese
Method:
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Preheat oven to 375ºF, coat an 8-inch square baking dish with olive oil and sprinkle with 5 tablespoons breadcrumbs to coat.
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Cook the HELIOS Kofto Pasta in a large pot of salted boiling water for approximately 4 minutes (approximately 2 minutes less than instructions); strain and return to pot.
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Add the milk to the pot, and allow the pasta to soak in the milk for 10-15 minutes. Add the tomatoes, oregano, 4 tablespoons of olive oil, and feta cheese; stir to fully combine.
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Transfer pot contents to the coated baking dish, drizzle with 3 tablespoons olive oil, and sprinkle the top with 3 tablespoons of breadcrumbs. Bake for 30-35 minutes until sauce is bubbling and top begins to brown.
Summer Vegetable Pasta with HELIOS Ostrako Pasta
(Serves 4-6)
Ingredients:
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1box HELIOS Ostrako Pasta
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salt, as needed
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4-6 tablespoons extra virgin olive oil
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2 zucchinis, cut into half moons
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3 garlic cloves, minced
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1 pint cherry tomatoes, halved
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½ cup Kalamata olives, pitted
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¼ cup loosely packed parsley leaves, torn
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pepper, to taste
Method:
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Cook the HELIOS Ostrako Pasta in a large pot of salted boiling water for approximately 6 minutes, until al dente; strain and reserve ½ cup pasta water.
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While HELIOS Ostrako Pasta is cooking, add 3 to 4 tablespoons of olive oil to a large saute pan over medium heat, and add the zucchini, stirring occasionally until crispy-yet-tender, approximately 3-4 minutes. Add the garlic, cook for another minute. Add the cherry tomatoes, olives, and basil, stirring to combine; season with salt and pepper to taste, letting all the ingredients heat through.
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Add the pasta to the pan with the vegetable mixture, along with ¼ to ½ cup of reserved pasta water, stirring to combine. Serve topped with 2-3 tablespoons of olive oil.