Casserole with olives, tomatoes, pesto and feta cheese

Ingredients for 2 servings:

• 250g penne
• 100 g Parmesan, freshly grated
• 8 black olives
• 8 tomatoes, dried, without oil
• 4 cloves garlic
• 50 g pine nuts
• 200 g feta cheese
• 5 tomatoes
• 5 tbsp olive oil
• herbal salt
• Pepperoncini
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta al dente, drain, and set aside. Pit the olives and place them in a food processor. Cook the sun-dried tomatoes in vinegar-soaked water for two to three minutes until softened, then add them to the food processor. Add the garlic cloves, salt, pepper, peperoncini (adjust the amount to taste and adjust the spiciness), pine nuts, and oil. Blend everything until smooth. Mix the pesto with the pasta and place it in a baking dish. Crumble the feta cheese and mix in. Slice the tomatoes and place them on top of the pasta. Grate the Parmesan cheese and sprinkle it on top of the tomatoes. Bake at 200°C for about 15 minutes, until the cheese is crispy.