Pasta with tomato sauce and telemea cheese

I came up with this simple combination one evening when I was craving pasta and had all the other ingredients at hand. I had canned tomatoes, some leftover telemea cheese, and not much time to waste. The idea of adding telemea to the tomato sauce came to me because I love the salty taste of cheese with fresh tomatoes, so I tried this heartier version. Quick Info Total time: about 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 2 Difficulty: easy Recipe type: quick dinner or lunch Ingredients 200 g pasta (any kind, I used penne, but spaghetti or fusilli work too) 2 tablespoons extra virgin olive oil 1 small onion, finely chopped 2 garlic cloves, thinly sliced 200 g canned tomatoes (diced or whole) 1/2 cup (about 100 ml) water or vegetable broth 1/2 teaspoon dried basil (or fresh, if you have it) Salt and freshly ground black pepper, to taste 50-60 g grated telemea Preparation Method 1. Cook the pasta according to the package instructions. Once cooked, drain it, rinse it under cold water, and let it drain well. Place it in a bowl while you prepare the sauce. 2. In a larger skillet, heat the olive oil. Add the finely chopped onion and sauté until translucent, about 2-3 minutes. Add the sliced garlic and stir for another minute. Do not let the garlic brown too much to avoid bitterness. 3. Place the sautéed onion and garlic in a blender, add the canned tomatoes (with juice). Blend until you get a fairly smooth sauce. 4. Pour the sauce back into the skillet or into a large wok. Add the dried basil and half a cup of water or vegetable broth. Stir and let simmer on low heat, uncovered, for 20-25 minutes. If the sauce seems too thick, you can add a little more water. 5. If you don't like the seeds from the tomatoes (especially if using whole canned tomatoes), you can strain the sauce after cooking to make it smoother. 6. Add the cooked pasta to the tomato sauce in the skillet. Add the grated telemea. Gently stir over low heat for another 1-2 minutes to combine the flavors and heat the telemea, but do not let it melt completely. 7. Taste and adjust salt and pepper if needed. Serve immediately. Why I make this recipe often It is very quick to prepare with simple ingredients. I love that the telemea gives a salty and pleasant taste, and the tomato sauce makes the pasta easy to eat at any time. You don’t need meat or special ingredients. It also works with whole grain or regular pasta. It’s a good solution when you want something filling without too much effort. Tips and Variations Tips Rinse the pasta with cold water after cooking only if you are not using it immediately, to prevent it from sticking together. If you want an even smoother sauce, use a sieve to strain it before putting it over the pasta. Do not leave the telemea on the heat for too long, so it doesn’t melt completely. Substitutions You can use feta cheese instead of telemea, but the taste will be slightly more acidic. If you don’t have dried basil, you can skip it or use a little oregano. Fresh ripe tomatoes (peeled) can replace canned tomatoes, but it will take a little longer to make the sauce. Variations Add some sliced olives for a more intense flavor. You can incorporate a handful of baby spinach at the end, before adding the telemea. If you like it spicier, add a pinch of chili flakes along with the basil. Serving Ideas Serve the pasta with a little chopped fresh basil on top (if you have it). You can also drizzle a bit of raw olive oil before serving for extra flavor. They also go well with a simple salad on the side, especially if you want something fresher for dinner. Frequently Asked Questions What type of pasta is best for the tomato and telemea sauce? Any type of short pasta (penne, rigatoni, fusilli) or even spaghetti works well. There is no need for a special type. Should the telemea be hard or soft? Semi-hard telemea is best used, so it doesn’t melt completely at the end. Soft telemea will fully incorporate into the sauce and won’t have the same texture. Can I add meat to this recipe? If you want, you can add bacon or cooked chicken breast separately, but it is not necessary, as the recipe is designed without meat. Can fresh tomatoes replace canned ones? Yes, but they should be well-ripened and peeled. The cooking time may be slightly longer to soften them well. Can the sauce be frozen? The simple sauce, without telemea, can be frozen. With the cheese added, I do not recommend it, as the texture of the telemea changes upon thawing. Nutritional Values Estimation for one serving: Calories: 430-480 kcal Carbohydrates: 65-70 g Proteins: 15-18 g Fats: 13-16 g Values may vary depending on the type of pasta and cheese used. Telemea adds salt and protein, while pasta provides carbohydrates. The tomato sauce brings vitamins and fiber, but not many calories. Storage and Reheating Pasta with tomato sauce and telemea can be stored in the refrigerator, in a sealed container, for up to 2 days. Reheat on low heat in a skillet, possibly with a tablespoon of water added, to prevent drying out. I do not recommend freezing, as the cheese changes texture and is no longer as pleasant. It is best to eat them freshly prepared.

Preparation

1. Boil the pasta according to the instructions on the package. Rinse them under cold water, let them drain well, and place them in a bowl. 2. Sauté the onion and garlic in hot oil until the onion becomes translucent. Be careful not to burn the garlic, as it will become bitter. 3. In a blender, combine the tomatoes and the onion and garlic mixture. Blend until you get a sauce. 4. In a large wok, pour in the sauce, add 1/2 teaspoon of dried basil, and half a glass of warm water or vegetable broth. Let it simmer for 20-25 minutes. We chose to strain the sauce because the tomatoes had too many seeds. 5. Add the pasta and feta cheese. Stir and let it sit for 2 minutes to let the flavors meld.

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