Summary

Ingredients

• 60 g olives, black
• 60 g olives, reen
• 75 g hot peppers, pickled
• 2 cloves garlic)
• 2 red pepper (s)
• 1 bunch parsley
• 350 g pasta (penne)
• salt and pepper
• 5 tablespoon olive oil
• 3 tablespoon orange juice
• 3 tablespoon vinegar (white wine vinegar)
• 2 anchovy fillet (s)
• 1 pinch cumin
• 200 g feta cheese

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Instructions

1. Drain the olives and peppers. Peel the garlic. Clean and wash the peppers. Clean the parsley and shake dry.
2. Boil plenty of water with salt and 1 tablespoon of oil in a large saucepan. Cook the penne al dente according to the instructions on the packet.
3. For the marinade, mix the oil, orange juice and vinegar in a small bowl. Press the garlic through the press. Finely chop the anchovy fillets and 1 pepper and stir into the marinade. Season the marinade well with salt, pepper and cumin.
4. Cut the feta cheese into pieces or break off small pieces. Cut the pepper into small cubes. Drain the pasta in a sieve and let drain briefly.
5. Mix the hot noodles with the marinade in a large bowl. Mix in the cheese, paprika, olives and peppers. Cut the parsley leaves into fine strips and add.