Fresh Tomato Sauce with HELIOS Kordonia Pasta

by Executive Chef Maria Loi

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(Serves 4-6)

Ingredients:

  • 1 medium onion, diced

  • 10 tablespoons extra virgin olive oil

  • 2 garlic cloves, minced

  • 2 cans (14.5 ounces each) organic diced tomatoes, drained

  • 2 cups water

  • salt and pepper, to taste

  • 1 box HELIOS Kordonia Pasta

  • fresh mint, for garnish

 

Method:

  1. Preheat a large skillet over medium heat; add the onion and sauté until softened and translucent, approximately 5-6 minutes.

  2. 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.

  3. Meanwhile, cook the HELIOS Kordonia Pasta in a pot of salted, boiling water until al dente, approximately 7 to 8 minutes.

  4. 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

by Executive Chef Maria Loi

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(Serves 6-8)

Ingredients:

  • extra virgin olive oil, as needed

  • 1box HELIOS Kofto Pasta

  • 8 tablespoons unseasoned breadcrumbs

  • salt, as needed

  • 3 cups whole milk

  • 1 can (14.5 ounces) organic diced tomatoes, drained

  • ½ teaspoon dried Greek oregano

  • 8 ounces Feta cheese

 

Method:

  1. Preheat oven to 375ºF, coat an 8-inch square baking dish with olive oil and sprinkle with 5 tablespoons breadcrumbs to coat.

  2. 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.

  3. 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.

  4. 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

by Executive Chef Maria Loi

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(Serves 4-6)

 

Ingredients:

  • 1box HELIOS Ostrako Pasta

  • salt, as needed

  • 4-6 tablespoons extra virgin olive oil

  • 2 zucchinis, cut into half moons

  • 3 garlic cloves, minced

  • 1 pint cherry tomatoes, halved

  • ½ cup Kalamata olives, pitted

  • ¼ cup loosely packed parsley leaves, torn

  • pepper, to taste

 

Method:

  1. 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.

  2. 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.

  3. 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.