Pastitsio
Spaghetti with sardines
- 500 GRAM MACARONI, cooked
- 500 GRAM MINCE BEEF
- 1 ONION, chopped
- 1 TSP OREGANO
- 5 TOMATOES, chopped
- 300 GRAM MILK
- 2 TBSP BUTTER
- 2 TBSP FLOUR
- 100 GRAM CHEESE, grated
- 100 GRAM MOZZARELLA OR HALOUMI, in slices
- 500 GRAM SPAGHETTI
- 2 CANS SARDINES
- 1 CLOVE GARLIC, mashed
- 2 GREEN CHILLIES, chopped
- 2 TBSP CAPERS
- 4 TOMATOES, chopped
- BUNCH OF BASIL, chopped
Fry the onion three minutes, add the mince beef and fry five more minutes, stirring with a fork. Add the tomatoes and the oregano, and fry again 5 minutes. Put half of the macaroni in an oven dish, cover it by the mince meat tomato sauce, and spoon the other half of the macaroni on top. Melt the butter, stir in the flour and simmer for a few minutes. Add the milk, stir well and bring to the boil, keep stirring. Dissolve the grated cheese in it. Pour the sauce over the macaroni and arrange the mozzarella or haloumi on top. Bake the pastitsio half an hour in the oven at 200 degrees Celsius.
Fry the garlic and the chilies 3 minutes in olive oil; add the tomatoes and fry 2 minutes more. Add the capers and the sardines and heat well. In the mean time, cook the spaghetti al dente. Put the pasta on plates, spoon the sardine mixture on top and sprinkle with basil leaves.
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