Summary

Ingredients

• 1 cup noodles (Kritharaki)
• 1 cup boiling water
• 1 can tomato (s), chunky
• 1 large onion (s)
• 75 ml olive oil
• 200 g cheese (kefalotiri), parmesan or feta
• salt and pepper
• sugar
• Fat, for the shape

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Instructions

1. A cup with a capacity of 300 ml serves as a measure.
2. Peel and dice the onion and fry in olive oil. Then deglaze with a 3/4 or 1 can of pizza tomatoes. Season to taste with salt, pepper and sugar. Must taste spicy. Add the boiling water, stir and bring to the boil. Add the Kritharaki. Simmer, stirring constantly. The pasta is good when it is al dente, the water has been soaked up and a creamy mixture has formed. If the pasta is still hard but the liquid has already been absorbed, simply add a little more water.
3. Put everything in a greased baking dish and cover with cheese.
4. Place in the preheated oven at 170 degrees top / bottom heat until the cheese has melted.