Farfalle with Cherry Tomatoes – Sheep Cheese – Sugo
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g cherry tomato (s)
- 100 g olives, black, without stone
- 50 g sheep cheese
- 50 g cheese (pecorino), rated
- 0.5 ½ bunch parsley, chopped
- 4 tablespoon oil
- salt and pepper
- 400 g Farfalle, or other pasta
Print Recipe
Pin Recipe Instructions
- Halve the cherry tomatoes. Finely dice the sheep`s cheese. Mix the tomatoes, sheep cheese, pecorino cheese, parsley and oil and season with salt and pepper. Let it steep in the refrigerator for 30 minutes.
- Boil and drain the pasta. Then return to the hot saucepan and stir in the cold sauce. Season again with salt and pepper.
- Tip:
- You can also use just 2 tablespoons of oil and 2 tablespoons of vegetable stock.
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