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Mesta Village Pasta

Mesta Village Pasta

This dish is proof that simplicity and great basic ingredients are the key to real gastronomy.


  • 5 salt-cured anchovies or 10 anchovy filets
  • 2 cups grape tomatoes
  • 1 lb short-shaped pasta
  • ½ cup olive oil
  • ½ cup pine nuts
  • ¾ cup raisins
  • 6 garlic cloves, sliced
  • 1 Tbsp Mediterranean Herbs or Dionysios' wild herbs
  • 1 tsp hot chilli flakes
  • ¼ lb kefalotiri or Romano cheese


  1. 1

    Remove the filets from the anchovies and chop finely. Halve the tomatoes.

  2. 2

    Cook the pasta in salted boiling water.

  3. 3

    Heat oil in a frying pan on medium heat. Brown pine nuts for 1 minute and remove with a slotted spoon. Fry the raisins until they puff up (about 1 minute) and remove.

  4. 4

    Next, add the garlic to the oil, and once golden, add the herbs and anchovies. Cook for 1 minute.

  5. 5

    Add the sliced tomatoes and return the pine nuts and raisins to the frying pan. Cook for 2 minutes before adding the hot chili.

  6. 6

    Drain the pasta, reserving 1 cup of the cooking water. Pour the pasta into a large bowl and add the contents of the frying pan with ½ cup of the pasta water. Toss well.

  7. 7

    Wait a minute before drizzling more oil along with half the grated cheese before tossing the pasta again. Add more pasta water if the dish is too dry.

  8. 8

    Serve with extra chilli flakes and the remaining cheese.