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Twirls with summer vegetables and Anthotyro cheese

preperation 10΄ Preparation
cup 30΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Twirls (Fusilli)

500 g MISKO Twirls (Fusilli)

2 onions, finely chopped

4 green onions, finely chopped

5 small zucchini, sliced into strips

2 eggplant, sliced into strips

1 Florina red pepper, in strips

800 g grated tomatoes

½ tbsp. sugar

1 tsp. dry oregano

½ bunch parsley, finely chopped

5-6 fresh oregano sprigs

400 g Anthotyro cheese, crumbled

olive oil


freshly ground pepper

materials METHOD

In a pot, heat up 6 tbsp. olive oil and sauté the onions for 2-3 minutes until soft. Add the green onions and sauté for 1 minute.

Add the eggplant, zucchini, pepper, salt and freshly ground pepper and sauté the vegetables for 4-5 minutes, until tender. If necessary, add a little more olive oil.

Add the tomatoes, sugar and dried oregano and reduce the heat. Allow the sauce to simmer for about 12-15 minutes, until it thickens. At the end, add half of the Anthotyro cheese and the parsley and mix to incorporate into the sauce.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Twirls (Fusilli). Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta and add it to the pot with the sauce. Mix gently.

Serve the pasta hot, sprinkled with the rest of the Anthotyro cheese and a little fresh oregano.

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