Pasta with sage, dried tomatoes and feta

Ingredients for 1 servings:

• 30 ml olive oil
• 10 sage leaves
• 1 clove(s) garlic
• 2 chili peppers, if you like it hot
• 70 g tomatoes, dried, preserved in oil
• 100 g feta cheese
• 250 g penne or other short pasta
• 100 g chicken breast, or beef rump, as a meaty variant

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta, ideally at the same time as the sauce, so you can add it to the pan with a slotted spoon. Peel the garlic and slice it thinly. Cut the chili into small pieces (I leave the seeds in, but you can remove them if you like). Cut the tomatoes into approximately 1×1 cm pieces. Cut the feta into 2×2 cm pieces. If using meat, cut it into 2×2 cm pieces. Heat the pan over medium heat, then add the oil. Briefly brown the meat, remove it, place it on a plate, and season with freshly ground pepper. Add the garlic and, about 20-30 seconds later, the sage leaves. 1 minute later, add the chili and tomatoes, and fry briefly. Now add the feta and turn off the heat. Using a slotted spoon, transfer the hot pasta from the pot directly to the pan. Add the meat and any juices, then season with pepper. For the meat version, you can decide how much pepper you want. Mix again briefly and serve, placing a sage leaf in the middle of the dish as decoration.