Pasta with Sage, Sundried Tomatoes and Feta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 ml olive oil
- 10 leaves sage
- 1 clove garlic
- 2 chilli pepper (s), if you like it spicy
- 70 g tomato (s), dried, pickled in oil
- 100 g feta cheese
- 250 g penne, or other short pasta
- 100 g chicken breast, or beef rump, as a meaty variant
Print Recipe
Pin Recipe Instructions
- Cook the pasta, preferably so that it is ready at the same time as the sauce, so that you can put it straight into the pan with a slotted spoon.
- Peel the garlic and cut into thin slices. Cut the chilli into small pieces (I leave the seeds in, if you like, you can remove them). Cut the tomatoes into pieces approx. 1 cm. Cut the feta into 2 cm pieces. If used, cut the meat into 2 cm pieces.
- Heat the pan on medium heat, then add the oil. Fry the meat very briefly, remove it, place it on a plate and season with freshly ground pepper
- Garlic and about 20-30 sec. later add the sage leaves. 1 minute later add the chilli and the tomatoes, fry briefly. Now add the feta and turn off the stove. Use the slotted spoon to put the hot noodles from the pot directly into the pan. Add the meat with the resulting meat juice, then season with pepper. With the meat variant, you have to decide for yourself how much pepper you want.
- Mix again briefly and serve, place a sage leaf in the middle of the dish as a decoration.
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