Two chefs — Thodoris Grigoriadis from Alyelo in Sifnos and Maria Klimi from Mazagaki in Ioannina — weigh in on the eternal comfort food dilemma: pasta or risotto? Their take: why choose? With August’s peak tomatoes and the bright flavors of Greek cheese, both are irresistible.
Linguine with Cretan Cherry Tomato Confit & Creamy Sifnos Manoura Cheese
By Thodoris Grigoriadis
This dish blends the elegance of Italian pasta with distinctly Greek ingredients. Cretan cherry tomatoes are slow-roasted until sweet and intense, while manoura, a semi-hard, aged cheese from Sifnos, adds creamy depth.
Serves 4
Prep time: 15 min | Cook time: 30 min | Difficulty: Easy
Ingredients
For the pasta:
- 500 g linguine
- 300 g Manoura cheese from Sifnos (or aged Graviera)
- 200 ml heavy cream
- 100 ml dry white wine
- 150 ml reserved pasta water
- Freshly ground black pepper
For the cherry tomato confit:
- 40 ml extra virgin olive oil
- 300 g cherry (or plum) tomatoes, halved
- 2 sprigs fresh thyme, chopped
- 1 sprig rosemary, chopped
- Zest of 1 lemon
- 2 garlic cloves, minced
- Salt, pepper, a pinch of sugar
Method
- Prepare the tomatoes: Toss halved cherry tomatoes with olive oil, herbs, lemon zest, garlic, salt, pepper, and sugar. Spread them on a baking tray lined with parchment, drizzle with their marinade juices, and roast in a preheated oven at 160°C (320°F) for 15 minutes.
- Cook the pasta: Boil the linguine for 6 minutes (al dente) and set aside with a drizzle of olive oil to prevent sticking. Reserve some pasta water.
- Make the sauce: In a saucepan, reduce the white wine slightly over medium heat. Add cream and pasta water. Simmer for 8–10 minutes, then remove from heat and stir in the grated cheese until melted and smooth. Blend with an immersion blender for an extra silky texture.
- Combine: Toss the pasta in the cheese sauce and finish with plenty of cracked black pepper.
- Serve: Plate the pasta and top with the roasted cherry tomatoes. Serve immediately.
Greek Tomato Risotto with Roasted Tomatoes & Creamy Cheese
By Maria Klimi
This risotto is all about depth of flavor — ripe tomatoes, fresh herbs, and a final touch of anevato, a tangy, spreadable sheep’s milk cheese from Grevena in northern Greece.
Serves 4
Prep time: 10 min | Cook time: 45 min | Difficulty: Easy
Ingredients
For the risotto:
- 300 g Arborio or Carnaroli rice
- 1 medium onion, finely diced
- 4 ripe tomatoes, grated
- 100 ml dry white wine
- 60 g Parmesan, grated
- 70 ml extra virgin olive oil
- 1 liter hot vegetable stock (ideally homemade)
- 10 mint leaves, coarsely chopped
- 100 g Anevato cheese (or substitute with ricotta or goat cheese for a similar texture)
For the roasted cherry tomatoes:
- 250 g whole cherry tomatoes
- 1 tsp fresh oregano
- Pinch of sugar
- Salt
- 50 ml extra virgin olive oil
Method
- Roast the tomatoes: Place whole cherry tomatoes in a small baking dish. Season with oregano, sugar, salt, and olive oil. Roast at 180°C (350°F) for about 20 minutes.
- Start the risotto: In a wide pan, gently sauté the onion in olive oil over low heat for about 4 minutes until soft. Add the rice and stir for 2–3 minutes until translucent.
- Deglaze and build flavor: Pour in the white wine, stirring continuously. Once the alcohol has evaporated, add the grated tomatoes. Then, ladle in the hot stock gradually, stirring regularly and allowing each addition to absorb before the next. This will take 20–25 minutes.
- Finish the dish: When the risotto is creamy and al dente, remove from heat. Stir in the Parmesan and chopped mint. Taste and adjust seasoning.
- To serve: Plate the risotto, top each serving with a quenelle of anevato and some roasted cherry tomatoes.
Whether you choose the pasta or the risotto (or both!), these recipes showcase the versatility and soul of summer Greek cooking — simple ingredients, big flavors, and plenty of Mediterranean sun in every bite.
Tip: If you can’t find specific Greek cheeses like manoura or anevato, look for similar alternatives at your local cheesemonger or try substituting with aged Pecorino or a soft goat cheese, respectively.
