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Pasta with tomatoes, feta cheese and olives

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Ingredients for 3 servings:

  • 500 g rigatoni or similar pasta
  • olive oil
  • 2 garlic cloves
  • 250 g cherry tomatoes
  • 200 g sheep’s cheese
  • ½ jar black olives, pitted
  • salt and pepper
  • Basil, chopped

Instructions

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

Cook the pasta according to the package instructions. Coat the bottom of a large pan well with olive oil, heat it, and fry the halved garlic cloves until translucent. Dice or halve the tomatoes, feta cheese, and olives. Drain the pasta and add it to the pan. Stir, then add all the other ingredients. Mix to combine, and season to taste. Let it simmer briefly so all the ingredients are warmed. Tip: You can also vary the recipe and use seafood instead of the feta cheese and olives. These should be sautéed with the garlic.

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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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