Feta cheese and olive tortellini

Ingredients for 4 servings:

• 250 g tortellini from the refrigerated counter
• 250 g macaroni, short
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 tbsp oil
• 2 can/n pizza tomatoes à 400 g or alternatively 1 – 2 beefsteak tomato(s)
• 1 bunch of basil
• 1 jar olives, black, pitted
• 1 pack of mini mozzarella
• 100 g sheep’s cheese
• Salt
• pepper
• oregano
• 1 few stalks of basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the tortellini and macaroni in salted water until al dente, drain, and set aside. Sauté the diced onion and garlic in hot oil. Add the pizza tomatoes to the pan with the onions and sauté for a few minutes. Then add the olives and bring everything to a boil. Chop the basil and add them, reserving a few leaves for garnish. Season to taste with salt, pepper, oregano, and a little sugar. Bring to a boil. Melt the mozzarella balls in the sauce. Add the tortellini and pasta. Sprinkle with crumbled feta cheese and garnish with basil leaves. Serve.