Pasta Geiloglia

Related Norway Posts:

Norway in March
Norway Travel: The Food
Exploring Norway by Train, Boat, and Bus
Active Pursuits in Norway

While Matt and I were in Norway we tried to eat out as little as possible because of the astronomical prices of the restaurant food. We only ate out for two dinners and one lunch; the rest of the time we stuffed our faces with the included breakfast at the hotel or we cooked our own food.

In Geilo we had an apartment which ended up being better than I had expected. Matt was feeling pretty sick during the trip so he was able to sleep late in the mornings while I relaxed in the living room watching British television shows and eating skyr. FYI, the shows Customs UK and Dating in the Dark had me hooked!

The apartment had a fridge, stove, and oven which was exactly what we needed to cook up a delicious breakfast and dinner.

I made this inexpensive pasta dish on our second night in Geilo and Matt loved it so much that he requested it again on our third night.

It was a really comforting and filling meal. The kind you eat out of a bowl, curled up on the couch with your legs crossed under a blanket after a long day of skiing

Pasta Geiloglia

Cost: 260NOK ~ $45 CAD for 4 people (or 2 people for 2 nights).

Ingredients:

225g (1/2 box) rotini
3 T Norwegian butter (okay, so it’s doesn’t have to be Norwegian, but it’s really that much better)
1 large onion, chopped
2 red peppers, chopped
8 large white mushrooms, sliced
1 c. grape tomatoes, halved
1/3 c. pitted and chopped black olives
2 T pasta seasoning (I don’t know what this was exactly…some mix or oregano and basil perhaps?)
1 t salt

Directions:

Bring 3L of water to a boil. Once it boils, salt it heavily and then add the pasta cooking until it’s to your preferred level of al dente-ness (that’s a noun now, in case you didn’t get the memo)

While the water is boiling, heat a sautee pan over medium high heat and add 2T butter. Heat the butter until it just begins to turn brown.

Add the onions and pepper and cook until they start to soften. Add the mushrooms, tomatoes, and olives and cook until the mushrooms just begin to brown. Stir in the salt and pasta seasoning.

Drain the pasta reserving about a tablespoon of the starchy pasta water. Add the other 1T of butter to the pasta and stir in the sauteed vegetables.