Spaghetti with feta, dried tomatoes and olives

Ingredients for 2 servings:

• 180g spaghetti
• 150 g feta cheese
• 5 tomatoes, dried
• 1 clove(s) garlic
• 12 black olives, pitted
• Butter for frying
• 4 tbsp olive oil
• Salt
• pepper
• lots of basil or oregano
• e.g. Parmesan, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the feta cheese, slice the sun-dried tomatoes, and halve the olives. Peel and chop the garlic. Melt the butter in a small saucepan over low heat. Briefly fry the garlic, then add the sun-dried tomatoes and olives and fry for another 2-3 minutes. Meanwhile, cook the spaghetti al dente according to the package instructions, drain, and return to the pan. Stir in the olive oil, feta cheese, and garlic, olive, and tomato mixture over low heat. Season with salt, pepper, and plenty of basil or oregano. Once the feta cheese has softened, remove from the heat and serve sprinkled with grated Parmesan cheese.