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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Tastes hot or lukewarm.
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