Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g rice noodles
- 1 tablespoon olive oil
- 1 small onion (s)
- 2 cloves garlic
- 4 tablespoon corn
- 4 tablespoon olives, black, pitted
- 8 tomato (s), dried, pickled in oil
- 2 tablespoon tomato paste
- 50 g sheep cheese, Greek
- 2 tablespoon pine nuts
- 50 g parmesan, freshly rated
- 0.5 ½ bunch basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice noodles in lightly salted water according to the instructions on the package.
- Finely chop the onion and garlic and sauté in olive oil or the oil from the tomato glass in a pan until translucent.
- Cut the sun-dried tomatoes into pieces. Put the tomato pieces, corn and olives in the pan and fry for two minutes. Mash the sheep`s cheese and stir in the tomato paste. Make some space on one side of the pan and roast the pine nuts there and then mix in.
- Wash and finely chop the basil. Add the basil, parmesan and rice noodles to the pan and mix well. Season with salt and pepper and let it steep for two minutes until the cheese has melted.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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