Greek Fusilli
2 servings
15 minutes
Fusilli in Greek is a refined dish that combines Mediterranean lightness with rich flavor notes. Greek cuisine is known for its simplicity and vibrant aromas, and this recipe is no exception. Cooked al dente, fusilli acquires a special texture, while sumac adds a light tang to the dish. The pepper mix reveals depth of flavor, and parmesan provides a pleasant spiciness. The sauce made from mayonnaise, ketchup, and sriracha creates an unusual blend of softness and heat, while olives complete the composition with a salty touch. This dish is perfect for a light yet hearty dinner, pairs harmoniously with a glass of white wine, and brings the feeling of southern sun and sea breeze right to your table.
1
Pour water into the pot and bring to a boil. Add salt and a spoon of olive oil.
- Pink Himalayan salt: to taste
- Olive oil: 1 tablespoon
2
Add the pasta and reduce the heat to medium.
- Fusilli: 300 g
3
Boil until al dente according to the instructions on the package.
4
Drain the water and mix.
5
Transfer the pasta to the dish.
6
Add sumac.
- Sumac: 1 teaspoon
7
Then season with the pepper mixture.
- Ground pepper blend: 0.5 teaspoon
8
Add grated cheese.
- Grated Parmesan cheese: 5 tablespoon
9
Stir and cover with a lid.
10
Add mayonnaise after a couple of minutes.
- Mayonnaise: 2 tablespoons
11
Then add ketchup.
- Ketchup: 2 tablespoons
12
Add sriracha.
- Sriracha: 1 teaspoon
13
Chop the olives finely.
14
Mix the pasta thoroughly and add olives.
- Green olives: 10 pieces
15
Serve immediately.
