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 Tirnavos Pasta

Photograph shown with the kind permission of the creator John Hios

Preparation Time: 10 min

Cooking Time: 15 min


500 g spaghetti

6 tablespoons olive oil

2 tablespoons parsley, finely chopped

150 g Pecorino or Mizithra cheese (Greek hard cheese), grated

150 g pitted olives


Freshly ground pepper


Cook the spaghetti in plenty of boiling salted water, according to the instructions on the packet. Drain well.

Place one layer of spaghetti in a saucepan covering it with cheese. Continue with layers of pasta and cheese by turns until the ingredients are used up. Finish off with cheese.

Heat olive oil and freshly ground pepper in a small frying pan. Avoid overheating as the oil could inflame! Pour the hot oil over the pasta. Scatter parsley and olives on top and cover the saucepan with a lid.

Shake thoroughly.

Serve with green salad.

  • Use garlic instead of ground pepper

  • Always add finely chopped parsley after the hot oil as otherwise it will turn black and taste bitter.


This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

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