Spaghetti with artichokes and feta cheese

Ingredients for 3 servings:

• 1 can artichoke(s), halved or quartered
• 250 g sheep’s cheese, cut into cubes by hand
• 500 g pasta (spaghetti)
• 4 tbsp olive oil
• 1 clove(s) garlic, thinly sliced
• 5 liters of water
• 5 tsp salt

Instructions

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

Very quickly prepared dish for the friend of Mediterranean cuisine

First, bring water and salt to a boil for the spaghetti in a large pot. Heat the pan and strain the artichokes. If the water is now boiling, add the spaghetti. As soon as the pan has reached temperature, add the olive oil and let it heat up. Now add the artichokes and garlic. When the pasta is al dente, drain it. A tip: Do not rinse the pasta. This should only be done if you are using the spaghetti for salad. Otherwise, the starchy film that ensures the sauce adheres well will be destroyed. Add the feta cheese to the pan and mix with the artichokes. The heat can now be turned off, but leave the pan on the hob for another 30 seconds to 1 minute so that the cheese begins to soften and absorbs the heat. Finally, mix everything together carefully again. The feta cheese should have melted slightly. Arrange the pasta on a plate. Add the artichokes and feta cheese. If desired, distribute coarse colored pepper on the plate using a mill.