Tortiglionis with merguez and feta cheese
- Preparation 15 min
- Cooking 35 min
- Servings 4 to 6
- Freezing Absolument
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🍅 A pasta dish that tastes like sunshine and doesn’t mess around
This is exactly the kind of pasta dish that reminds you why simple cooking, when done right, always wins. A bold tomato sauce loaded with garlic and shallots, briny black olives, flavorful lamb merguez, and feta added at the end so it softens without disappearing. Rustic, generous, and deeply satisfying.
🌿 When the Mediterranean lands straight in your pot
It’s all about balance here. The acidity of the tomatoes, the saltiness of the olives and feta, and the rich, spiced fat from the merguez. Tortiglionis, with their ridges, grab onto the sauce like pros, making every bite count. A stress-free crowd-pleaser that feeds people well and pairs perfectly with a good glass within reach.
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🧄 Gently cook the garlic
Slow cooking the garlic and shallots prevents bitterness and builds a round, aromatic base for the sauce.
🍅 Choose quality tomatoes
Good Italian tomatoes, ideally San Marzano, bring natural sweetness and balance without needing added sugar.
🌭 Use pre-cooked merguez
They add bold flavor without releasing excess fat into the sauce, keeping it clean and focused.
🧀 Add the feta at the end
This keeps its texture intact and preserves its distinct salty bite instead of melting it completely.
🍝 Respect al dente pasta
The pasta finishes cooking in the sauce, ensuring perfect texture at the table.
Ingredients
- 450 g (1 lb) tortiglionis (or a any tube-shaped pasta with ridges)
- 2 tsp (10 ml) olive oil (approximately)
- 3 large garlic cloves, finely chopped
- 2 French shallots, finely chopped
- 2 tbsp (30 ml) white wine
- 150 g (1 cup) sliced black olives (preferably Spanish olives from Andalusia)
- 1 can 796 ml (28 oz) whole Italian tomatoes with basil leaves
- 3 tomatoes, cut into large dice
- 2 tbsp (30 ml) tomato paste
- 1/2 tsp (2.5 ml) dried oregano
- A handful of fresh flat-leaf parsley, chopped + some for serving
- 6 cooked lamb merguez sausages, about 500 g (1 lb)
- 200 g (1 1/3 cups) feta cheese, cut into cubes (reserve some for serving)
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Preparation
- Bring a large pot of well-salted water to a boil and cook the tortiglionis according to package instructions until al dente. Drain and set aside in the colander.
- In the same pot over medium heat, warm the olive oil. Add the garlic and shallots and cook for 3 minutes without browning.
- Pour in the white wine, add the olives, and cook for 2 minutes, stirring to loosen the flavors.
- Add the canned tomatoes, fresh tomatoes, tomato paste, oregano, and half of the parsley. Season with salt and pepper. Cook for 12 minutes, breaking up the tomatoes with a spoon to create a textured sauce.
- Add the reserved pasta and merguez, then cook for another 3 to 4 minutes, stirring regularly to coat everything evenly.
- Add the feta and remaining parsley. Gently mix and cook for 1 minute. Serve immediately in large pasta bowls, garnished with fresh parsley and crumbled feta.
Rigatoni or penne rigate work just as well since they hold the sauce nicely.
Italian sausages, mild or hot, are an excellent alternative for a less spicy profile.
Not if the sauce is seasoned lightly at first and adjusted only at the end.
Yes. The sauce can be prepared up to 48 hours in advance and actually improves in flavor.
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