Tomato gyuvech with pasta

4 servings

45 minutes

Tomato and pasta goulash is a dish infused with the traditions of Bulgarian cuisine, combining simplicity and rich flavor. Its roots trace back to the rural homes of the Balkans where housewives prepared nutritious casseroles from available ingredients. The recipe's foundation consists of tender pasta soaked in butter, juicy red tomatoes, and tangy feta cheese that create a harmony of sweet and sour taste with a soft creamy texture. Baked in the oven, the goulash develops an appetizing golden crust and a delightful aroma that fills the home with warmth. This goulash is perfect for both family lunches and dinners with friends, accompanied by a glass of white wine or fresh vegetables. Its simplicity in preparation makes it a beloved recipe for many generations, and its taste lingers long in memory.

Energy value per serving

• Calories: 520.8
• Proteins: 15.7g
• Fats: 16.7g
• Carbohydrates: 75g

Ingredients

• Tomatoes: 500 g
• Pasta: 400 g
• Butter: 50 g
• Salt: to taste
• Feta cheese: 100 g
• Ground red pepper: to taste

Cooking steps

1. Boil the pasta in salted water, rinse with hot water, and toss with heated oil.

   Required ingredients:

   • Pasta: 400 g
   • Salt:  to taste
   • Butter: 50 g

2. Wash the red tomatoes, strain through a sieve, add crumbled feta or grated cheese. Mix with pasta, add salt and pepper to taste.

   Required ingredients:

   • Tomatoes: 500 g
   • Feta cheese: 100 g
   • Salt:  to taste
   • Ground red pepper:  to taste

3. Place the prepared mixture in a greased baking tray and bake in the oven.

   Required ingredients:

   • Butter: 50 g