Skioufichta (Cretan pasta) with apaki meat and vegetables

Skioufichta (Cretan pasta) with apaki meat and vegetables


500 g Skioufichta pasta or Casarecce
1 tbsp. staka butter
250 g apaki, in thin slices
2 Florina peppers in thin slices
1 zucchini, grated
3 sun-dried tomatoes in thin slices
1 clove of garlic, finely chopped
½ sprig fresh thyme
3 spring onions, finely chopped
"Lof" Extra Virgin Olive Oil
Salt, freshly ground pepper



Boil the pasta in salted water and strain it.
Add the staka butter without scalding it and stir well.
In a large pan, heat the "Lof" Extra Virgin Olive Oil and sauté the peppers, the zucchini, the sun-dried tomatoes, the onions, the garlic and the thyme.
Once withered, put them on a plate.
Place the pan over the heat again with some additional "Lof" Extra Virgin Olive Oil to sauté the apaki alone, until golden brown on both sides.
Add the vegetables back in the pan with the apaki to combine the flavors, and stir with the pasta over low heat.
Serve immediately while hot.