Greek feta and olive pan

Ingredients for 4 servings:

• ½ bunch of spring onions
• 1 red bell pepper(s)
• 2 cloves garlic
• 1 chili pepper(s), green
• 2 tbsp olive oil
• 1 tsp thyme, dried
• 500 g tomatoes, pureed
• 3 tbsp tomato paste
• ¾ liter vegetable broth
• 300 g pasta (puntalette)
• 130 g olives, black, pitted
• Paprika powder, sweet
• Rosemary, dried
• Black pepper, ground
• Oregano, dried
• 200 g sheep’s cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the spring onions into rings, finely slice the bell peppers, and chop the chili pepper and garlic. Briefly sauté the vegetables in the olive oil in a pan, add half of the passata and the tomato paste, and season with thyme. Bring to a very brief boil, then transfer to a bowl and set aside. Now add the vegetable stock and the rest of the passata to the pan, add the pasta, and simmer over low heat for about 12 minutes. Stir occasionally. Add a little more vegetable stock if needed. Dice the feta cheese and finely slice the olives. Add the vegetable and tomato mixture to the pan with the pasta, add the olives, and season with paprika, pepper, rosemary, and oregano. Test the pasta. When it’s cooked, remove the pan from the heat, add the feta cheese, and let it marinate for about a minute, then serve immediately. I searched for Puntalette pasta for a long time and finally found it only at a supermarket. These are noodles that look like large grains of rice. I discovered them in Greece. They’re perfect for this recipe, but other types of pasta can certainly be used! They can be served either as a simple and quick main course or as a side dish to meat or fish!