An Amazing Pasta Dish to Brighten up your Week

Greek Pasta

The beginning of the new school year is always a trying time, even if you don’t have kids. The traffic is insane and wetter weather makes life a little bit more difficult. When the week is getting the better of you and you need some quick but equally satifsying meals, there is nothing better than a plate of pasta, and no one does pasta better than a Diacono. Michael Diacono shows us the ropes to a pasta dish that will make a great mid-week meal. Għagin Grieg is cooked like risotto and is a hit with grown ups and kids alike.

Għagin Grieg


  • Olive oil
  • Butter
  • ½ small onion
  • 250g minced meat (beef and pork)
  • 250g Ditalini (żibeġ)
  • 1 litre chicken stock
  • Large handful Parmesan
  • Parsley
  • Knob butter


  1. Heat the olive oil and butter.
  2. Fry the onion until soft.
  3. Add the mince and season with salt and pepper.
  4. Add the thyme and cook until browned (approx. 5 mins).
  5. Add the pasta and mix well allowing to fry for a few mins.
  6. Add a ladleful of stock and allow to simmer until the stock has been absorbed as you would with a Add the remaining stock a ladleful at a time until the pasta has cooked (8 mins).
  7. Add the Parmesan, parsley and knob of butter. Mix well until the butter is melted.
  8. Serve immediately.