Pasta alla Trapanese

Ingredients for 2 servings:

• 250 g pasta (e.g. rigatoni)
• 150 g sheep’s cheese, feta
• 4 tomatoes
• Basil, some stalks, finely chopped
• 2 garlic cloves, crushed
• e.g. olive oil
• e.g. Parmesan, freshly grated
• Salt
• pepper, black

Instructions

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

Cook the pasta according to the package instructions until al dente. Drain through a sieve. Meanwhile, dice the tomatoes and feta cheese, not too finely. In a large bowl, combine with finely chopped basil, crushed garlic, and olive oil. Add the hot pasta and mix well. Season with salt and pepper, adding more olive oil if desired. Finally, sprinkle generously with freshly grated Parmesan cheese. This dish tastes best served lukewarm, but can also be eaten cold. It makes a great standalone (light) main course in the summer, but also works well at buffets, barbecues, and so on.