Pasta Alla Trapanese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (e.. riatoni)
- 150 g sheep cheese, feta
- 4 tomato (s)
- Basil, some stalks it, finely chopped
- 2 clove (s) garlic, pressed
- olive oil
- Parmesan, freshly grated
- salt
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet. Then pour off through a sieve.
- Meanwhile, do not dice the tomatoes and sheep`s cheese too finely. In a large bowl, mix with finely chopped basil, pressed garlic and olive oil. Add the hot pasta and mix well. Season to taste with salt and pepper, add olive oil if necessary. Finally sprinkle generously with freshly grated Parmesan.
- The dish tastes best lukewarm, but can also be eaten cold. In summer it is an independent (light) main course, but also looks good on buffets, when barbecuing, and so on.
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