Mediterranean Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 can ½ (s) artichoke hearts
- 150 g sheep cheese, mashed with a fork
- N / A cherry tomato (s), cut in half
- Olives, black, pitted
- 2 port. Spaghetti, depending on how hungry you are
- 4 tablespoon olive oil
- 1 clove garlic
- salt and pepper
- Herbs, Italian
Print Recipe
Pin Recipe Instructions
- Drain the artichokes and olives. Add the water for the spaghetti to the boil, then season with salt. Heat the pan with olive oil, squeeze the garlic, fry the artichokes, tomatoes and olives. In the meantime, cook the spaghetti al dente, do not rinse, so that the sauce sticks! Turn off the stove, add the cubes of sheep`s cheese and let it simmer for another 1 minute so that the cheese is soft and warmed up. Season with herbs, be careful when adding salt and pepper, as the cheese is already spicy! Arrange the spaghetti with sauce on large plates.
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