Name: Crunchy garlic and tomato pasta (skordomakaronada)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve; 4 garlic cloves, thinly sliced; ¼ cup (loosely packed) basil leaves; 2 large vine-ripened tomatoes, coarsely grated; 250 gm spaghetti; 60 gm feta, crumbled; 2 tbsp finely chopped basil leaves,; plus extra to serve; Toasted sourdough breadcrumbs, to serve

This Mediterranean-inspired crunchy garlic and tomato pasta, also known as skordomakaronada, uses fresh, punchy tomatoes and salty feta. It’s a simple but truly satisfying weeknight meal.

Ingredients

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve

4 garlic cloves, thinly sliced

¼ cup (loosely packed) basil leaves

2 large vine-ripened tomatoes, coarsely grated

250 gm spaghetti

60 gm feta, crumbled

2 tbsp finely chopped basil leaves,

plus extra to serve

Toasted sourdough breadcrumbs, to serve

Method

Place oil, garlic and basil in a large frying pan over low heat. Cook, stirring occasionally, until garlic has softened (4-6 minutes).

Add tomatoes, increase heat to medium and cook, stirring frequently, until most of the tomato juices have evaporated (10-12 minutes); season.

Meanwhile, bring a large saucepan of salted water to the boil. Cook spaghetti until al dente (10 minutes); drain.

Transfer spaghetti to tomato sauce pan with half feta and basil; season and toss to combine. Divide between plates, scatter with extra basil and toasted sourdough breadcrumbs. Drizzle with extra oil.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by John Paul Urizar Photographer

My name of course is John Paul Urizar and my passion is to handcraft light in order to create stunning professional photography that excites the imagination of a viewer. I enjoy spending the right amount of time and effort to truly elevate a photo to be taken of a plate of food, a new menu or a location. As one of Australia’s leading professional photographers, I have been fortunate to create images for some of the world's leading household brand names. You may have seen my photos used in advertising, magazine editorials, cookbooks or even biographies.

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Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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