Kritharaki Recipe – The Best Greek Pasta Dish Ever
Kritharaki is a classic Greek dish that can be prepared in different ways. It’s made with barley pasta and tomato sauce, enriched with olive oil and served hot or cold. Soaking the pasta in cold water is important to make it tender.
What is Kritharaki
Kritharaki is a Greek pasta dish made from barley pasta, tomato, and olive oil. It’s a traditional Greek dish that’s vegan and vegetarian-friendly. The word kritharaki comes from the Greek word kritsaros, which means “little barley.” Barley was one of the first grains used to make flour in Europe, so it makes sense that this dish would be named after it!
500g of Barley pasta
Barley pasta is a whole grain pasta, which means it’s made from the whole grain of barley. Whole grains like this have more nutrients than refined grains and fewer calories. Barley is an excellent source of vitamins B1, B2 and B3 (niacin), vitamin C and minerals such as manganese, selenium, phosphorus and copper. It also contains soluble fiber that helps reduce blood cholesterol levels by slowing digestion and absorption of carbohydrates from foods.
1l of vegetable broth
Vegetable broth is a great alternative to water for cooking. It adds flavor and helps to keep the dish from drying out. Some people have trouble using vegetable broth because they feel it’s not worth the time or effort to make their own, but that’s no longer true! The good news is you can now buy it in boxes at your local grocery store and all you have to do is heat it up over low heat and add it directly to your recipe (no straining required).
400g of chopped tinned tomatoes
400g of chopped tinned tomatoes
400g of chopped fresh tomatoes (optional)
You can use either canned or fresh tomatoes. If you choose to use the latter, make sure that the ones you get are good quality and not watery.
200ml of extra virgin olive oil
One of the great things about olive oil is that it’s a healthy fat. It’s a great source of monounsaturated fat, which can help lower your LDL cholesterol and raise your HDL cholesterol levels. Olive oil also has antioxidants that may help reduce inflammation and heart disease risk factors, as well as vitamin E (an antioxidant) to help keep your body working properly.
Olive oils vary in taste depending on where they’re grown, how they’re processed, and what kind of olives are used to make them—so experiment with different kinds until you find one you like!
1 large onion finely chopped
In a large pan place 2 cups of wheat berries and cover with water by about an inch. If you don’t have any wheat berries on hand, use farro instead (and omit soaking overnight). Add 1 teaspoon of salt and bring to boil over high heat. Reduce heat to low and cook for about an hour until tender but still chewy with some bite left in them. Drain off any excess liquid from the cooked grains and set aside until ready for use; You may want to refrigerate these if they are not used within a day or two so that they do not turn mushy as they sit out at room temperature.
3 garlic cloves finely chopped
Garlic is a member of the Allium family, which includes onions and chives. Known for its pungent aroma and flavor, garlic has been used in various cultures as a medicinal herb since ancient times. It is believed to have antioxidant properties that can help boost immunity and promote good cardiovascular health.
Salt and freshly ground pepper to your taste
Add salt and freshly ground pepper to your taste. Also feel free to experiment with other spices, like cumin or curry powder.
Zest and juice of 1 lemon medium sized
Zest the lemon by cutting off the yellow part of the peel with a zester, grater or sharp knife. Juice it! Squeeze out all of your lemon juice into a medium sized bowl, then add in 1 teaspoon of salt and stir until combined.
Takeaway – Soak the pasta in cold water.
- Soak the pasta in cold water for about 30 minutes.
- Drain the pasta and place in a large pot.
- Add the broth, tomatoes and olive oil to the pot with the soaked pasta. Heat over high heat until boiling, then reduce to medium-low heat. Simmer for about 15 minutes, or until most of the liquid has been absorbed by the noodles or evaporated away into steam rising from their surface (this will depend on whether you use flat ribbons of tagliatelle versus fatter shapes like penne).
When it looks like most of your broth has been absorbed by this point—there should be enough left for flavor but not so much that there’s lots left at once—add onion slices, garlic cloves (smashed), lemon zest and juice from half a lemon (not all four quarters!). Season generously with fresh ground black pepper before serving hot alongside any kind of topping that floats your boat: shredded mozzarella cheese; meatballs; shrimp; sautéed chicken breast pieces.
