Summary

Ingredients

• 0.5 ½ bunch spring onion (s)
• 1 red pepper (s)
• 2 cloves garlic
• 1 chilli pepper (s), green
• 2 tablespoon olive oil
• 1 teaspoon thyme, dried
• 500 g tomato (s), passed
• 3 tablespoon tomato paste
• 0.75 liter ¾ vegetable stock
• 300 g pasta (puntalette)
• 130 g olives, black, pitted
• Paprika powder, noble sweet
• Rosemary, dried
• Pepper, black, ground
• Oregano, dried
• 200 g sheep cheese

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Instructions

1. Cut the spring onions into rings, finely chop the peppers, chop the chilli pepper and garlic. Briefly fry the vegetables with the olive oil in the pan, add half of the tomatoes and the tomato paste, season with thyme. Bring to the boil very briefly, then transfer to a bowl and set aside.
2. Now add the vegetable broth and the rest of the tomato strains to the pan, add the pasta and simmer at a low temperature for about 12 minutes. Stir occasionally. Add a little vegetable stock if necessary. In between, dice the feta cheese and cut the olives into small slices.
3. Add the vegetable and tomato mixture to the pasta in the pan, add the olives and season with paprika, pepper, rosemary and oregano. Make a pasta sample. When they are done, remove the pan from the stove, add the feta cheese and let it steep for about a minute and serve immediately.
4. I looked for puntalette noodles for a long time and finally only found them in a wholesale market. It is noodles that look like large grains of rice. I met her in Greece. They are ideal for this recipe, but other pasta can certainly be used as well!
5. Can be served either as a simple and quick main course or as an accompaniment to meat or fish!