Pasta with tomato sauce,
caper, olives and EvLOGIMENO

Our vegeterian chef Nikos Gaitanos suggests

To avoid gluten use rice, corn or quinoa pasta.

1. Boil the spaghetti in plenty of salted water, and take it off 3 minutes earlier than the time written on the packet. Sieve but keep ½ glass of boiled water.
2. Chop the garlic, onion, caper and olives. Heat oil in a large frying pan, sauté until the onions are well-browned and pour the wine. Wait for the alcohol to evaporate and add grated tomatoes, oregano, sugar, pepper. Add salt if needed.
3. Simmer on low fire until the sauce thickens. Add the spaghetti, the boiled water you have saved and half the basil. Keep simmering until water evaporates.
4. Put Evlogimeno and cashew nuts in a blender and smash them.
5. Sprinkle with the rest of the basil and the cashew nuts/EvLOGIMENO mixture.
6. Serve. Bon appetite!

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