With a few simple ingredients, such as anthotyros cheese, kale, and olives, Giorgos Dimitrakopoulos makes a delicious pasta dish.
Materials for four servings:
500 gr. linguini
Two tsp. of extra virgin olive oil
Two cloves of garlic
300 gr. kale (or chard), chopped
200 gr. Kalamata olives, pitted
juice of 2 lemons
200 gr. cream cheese
2 tsp. smoked paprika
salt, cayenne pepper
Procedure
Step 1
Put the linguini in a large pot of boiling salted water and boil them according to the instructions on the packaging.
Step 2
In the meantime, heat the olive oil over medium heat in a large non-stick pan and sauté the garlic until fragrant. Add the kale and sauté for 5 minutes or until they start to soften.
Step 3
Using pasta tongs, remove the linguini from the water and immediately drop them into the pan. Then, if necessary, add a few tablespoons of the boiled water and mix well.
Step 4
Add the olives, salt, cayenne pepper, lemon juice, anthotyros, and paprika, mix well and serve immediately.
Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
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