23 November 2017
Knidos Cookery Club recently entertained Professor Fox, that doyen of the Christchurch Antiquarians, who came over to Turkey to check out the ruins of Knidos and some archaeological sites in the Datça area such as Burgaz (Old Knidos).
Here’s a slideshow of our visit to Knidos:
After the trip we needed something quick and filling so this time round on Knidos Cookery Club we’ll be cooking pasta in a tasty sauce using only one pan.
This one pot wonder saves time, energy and washing up, both important considerations in the world of KCC after a busy day on the archaeological trail.
Ingredients (serves 2-3)
Three medium-sized tomatoes (approx 150 g)
50 g olives (any you have handy will do, we used some green ones)
150 g cooked chick peas
200 g pasta (penne, fusilli or spaghetti works well)
500 ml hot water
15 g capers
One garlic clove
25 ml olive oil
One teaspoon dried thyme
One teaspoon sumac
One teaspoon chilli flakes
Chop the tomatoes into quarters and add to a large, heavy-based pan with the olives, chick peas, minced garlic, olive oil, thyme, sumac and chilli flakes. Pour the water over the top, add the pasta, stir and bring to a boil.
Cook the pasta as per the instructions on the pack over a medium to high heat – you need to keep it bubbling away and stir occasionally. Keep cooking until the most of the liquid is boiled off, leaving the cooked pasta in the sauce.
The type of pasta we used took around 15 minutes to cook – try it as you go to get the type of taste you prefer. Don’t forget to stir in the washed capers to the pasta and sauce when it is cooked.
Serve straight from the pan and garnish, if you want, with shavings of Parmigiano-Reggiano (Parmesan) cheese.