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Farfalle with cherry tomatoes – feta cheese – sugo

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Ingredients for 4 servings:

  • 400 g cherry tomatoes
  • 100 g olives, black, without stones
  • 50 g sheep’s cheese
  • 50 g cheese (Pecorino), grated
  • ½ bunch parsley, chopped
  • 4 tbsp oil
  • salt and pepper
  • 400 g farfalle or other pasta

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Halve the cherry tomatoes. Finely dice the feta cheese. Combine the tomatoes, feta cheese, pecorino, parsley, and oil and season with salt and pepper. Let stand in the refrigerator for 30 minutes. Cook the pasta and drain. Then return it to the hot pot and stir in the cold sauce. Season again with salt and pepper. Tip: You can also use just 2 tablespoons of oil and 2 tablespoons of vegetable broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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