Serves 6

600 grams MISKO rigatoni
1 kg ripe tomatoes or 800 grams canned peeled tomatoes cut into pieces
1 medium sized onion cut into small pieces
2 green peppers
6 tbsp Altis Olive Oil
2 tbsp fresh basil, finely chopped
250 grams feta DODONI
salt, freshly ground pepper

Wash the green peppers, clean them and cut them into small pieces. Sauté the onions and green peppers in a deep pot in oil. When the onion starts to brown, add the tomatoes (or fresh tomatoes from which the skin has been peeled and which are finely chopped) and the pepper.

Let the sauce boil for about 4-5 minutes and add the MISKO rigatoni and the basil. Mix the sauce and the rigatoni and leave it on the boil for 5 minutes.

Remove the mixture from heat, stir in feta DODONI pieces and place it into an oven proof casserole. Taste for salt and add only if needed.

Bake the rigatoni in the oven at 200 C for about 20 minutes, until it absorbs all the sauce and the rigatoni begins to soften. Serve immediately.

Serves 6

INGREDIENTS

200 grams MISKO Astraki 59
2.5 litres beef broth
200 grams carrots, chopped into round pieces
200 grams celery, cut into pieces
2 medium onions grated
250 grams feta DODONI
salt, freshly ground pepper

In a large pot place the beef broth, the carrots, the onions and the celery and simmer for approximately 15 minutes.

Add MISKO Astraki pasta and allow to boil on low heat for about 20 minutes, until soft.

Cut the feta DODONI in small pieces and add it to the soup. Taste for salt and add only if needed.