Mykonos – Spaghetti

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g spahetti
  • 6 tomato (s), peeled and pitted
  • 2 cup / s tomato (s), dried
  • 1 cup / s olives, black
  • 1 bunch rocket
  • 150 g feta cheese
  • salt and pepper
  • olive oil
  • butter
  • Parmesan
Mykonos – Spaghetti
Mykonos – Spaghetti

Instructions

  1. Cook the spaghetti al dente (as described on the package). In the meantime, wash the rocket and chop it into small pieces. Crumble the feta. Briefly put fresh tomatoes in hot water, scratch the skin beforehand so that it can then be peeled off more easily. Then cut into small pieces and remove the seeds. Chop the sun-dried tomatoes. Halve the olives. Mix everything in a bowl and add a little olive oil to refine.
  2. Take the cooked spaghetti out of the water, butter and mix with the mixture. Season with salt (be careful, feta is salty) and pepper, serve with parmesan.
  3. Tastes hot or lukewarm.

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