by Marilyn Harding


by Marilyn Harding


Poor Man’s Pasta

Patrick Trodden, Theresa James and Sebastian Tombs

Poor Man’s Pasta over Greek Ragu for a rich Greek-centric culinary delight made more healthy with high phenolic olive oil.

From the Kitchen of Theresa James – guest chef, Patrick Trodden*

I have been vacationing in Greece and on Aegina Island for the last thirty years. I love the many flavours of Greece at the various tavernas and balance ample beach time with enjoying the culinary delights. However, as a chef, I am always delighted to be invited into someone’s kitchen. Theresa and her husband Jimmy and I have been great friends for many years, so I loved returning their many nights of hospitality by cooking them something traditional with an original flare from me!

It was wonderful to meet Theresa’s son Sebastian** and a pleasure to work alongside him. I was also fascinated to hear about the health benefits of high phenolic olive oil and that there are so many brands available in Greece. Tonight we used Pamako Monovarietal Organic from Crete.

I served my version of Poor Man’s Pasta with Greek Ragu to really explore the many flavours of Greece. As a side dish, we enjoyed Broccoli Parmesan and Sebastian’s Greek Mushrooms and Olives.

Bon appétit!


Ingredients (for about 8 persons)

100 grams high phenolic olive oil
500 grams Pasta ribbons
8 medium tomatoes, remove core and chop
4 cloves garlic chopped
Zest and juice of two lemons
150 grams red onion, I used a sweet white onion from Zakynthos.
200 grams soft goats cheese
75 grams basil shredded
100 grams breadcrumbs.


In a large bowl place chopped tomatoes and add juice and zest of lemons.
Add onions and mix together with olive oil until well coated.
Crumble goats cheese and basil and season well with sea salt and black pepper.
Bring a large pan of salted water to boil and cook Pasta until ” al dente ” .
Mix pasta in bowl with other ingredients.

Bread crumb topping.
1 tablespoon high phenolic olive oil
100 grams breadcrumbs

Heat high phenolic olive oil in hot pan and mix in breadcrumbs until well coated and golden .
Sprinkle on top of pasta dish.







* Patrick Trodden

Food and Wine writer, catering consultant and Salford Lecturer, Patrick is a young man with a thriving career in the popular field of gourmet journalism. He has written several books, most recently “Eating for One” for Age Concern, is a regular contributor to specialist catering magazines and contributes a regular food and wine column to the Bolton Evening News. A member of the celebrated Association Culinaire Française and of the Hotel and Catering Institute Management Association, Patrick has a string of professional qualifications and experience behind him, including cooking for the Royal Household and post-graduate training at the Savoy. Always searching for new ideas and flavours in food and drink, Patrick has visited many of the great restaurants of Europe and America in his quest to learn and write about what he considers the most sociable of human skills: the cooking, serving and enjoyment of food and drink.

** Sebastian Tombs

My son, Sebastian, also loves food. It must be in his genes! As a child my mother would put him on a stool in the kitchen and show him her Spaghetti Neapolitan recipe, which although was the basic tomato sauce, she would often add back bacon, instead of pancetta, as wasn’t available in England in those days. My two brothers and I also learned this dish and we loved it heated up the next day for breakfast or lunch!

Sebastian has worked in the family hotels for the last fifteen years. My parents came from London to Bournemouth in 1970 and we had four hotels in Bournemouth with a total of 350 rooms. Over the years the hotels have been sold and others purchased, but still within the same family. At the present we have three hotels in Bournemouth.

Ours was a family business where everyone had his or her duties. From a young age, Sebastian worked his way up in a busy hotel kitchen with covers of 250, from doing vegetables up to second chef.

Sebastian has decided to follow his passion and family traditions to explore Mediterranean food of his ancestors, the Italians and Greeks.


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