Casserole with Olives, Tomatoes, Pesto and Feta Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g penne
- 100 g parmesan, freshly rated
- 8 olives, black
- 8 tomato (s), dried, the ones without oil
- 4 cloves garlic
- 50 g pine nuts
- 200 g feta cheese
- 5 tomato (s)
- 5 tablespoon olive oil
- Seasoned Salt
- Peperoncini
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente, strain and set aside.
- Core the olives and put them in a food processor.
- Cook the sun-dried tomatoes in vinegar water for two to three minutes until they are soft and also put them in the food processor. Add the garlic cloves, salt, pepper, peperoncini (amount as desired and depending on the degree of spiciness), the pine nuts and the oil. Crush everything into a homogeneous mass.
- Mix the created pesto with the pasta and put it in a baking dish. Crumble the feta cheese and mix in. Cut the tomatoes into slices and place them on top of the pasta. Grate the parmesan and sprinkle on the tomatoes.
- Bake everything at 200 degrees for about 15 minutes until the cheese is crispy.
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