Spaghetti with Artichokes and Sheep Cheese

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 can artichoke (s), halved or quartered
  • 250 g sheep`s cheese, cut into cubes by hand
  • 500 g pasta (spahetti)
  • 4 tablespoon olive oil
  • 1 clove garlic, thinly sliced
  • 5 liters water
  • 5 teaspoons salt
Spaghetti with Artichokes and Sheep Cheese
Spaghetti with Artichokes and Sheep Cheese

Instructions

  1. First put the water + salt for the spaghetti in a large saucepan.
  2. Now heat the pan and strain the artichokes.
  3. If the water boils in the meantime, the spaghetti comes into the water.
  4. As soon as the pan has reached temperature, add the olive oil and let it get hot. Now add the artichokes and garlic.
  5. When the pasta is al dente, drain it.
  6. A tip at this point: Please don`t put the pasta off. This should only be done when using spaghetti in salads. Otherwise the starch film, which ensures that the sauce adheres well, will be destroyed.
  7. Put the sheep`s cheese in the pan and mix with the artichokes.
  8. The stove can now be switched off, but the pan should be left on the plate for another 30 seconds to 1 minute so that the cheese begins to soften and take on the heat. Then mix again carefully with each other. The sheep cheese should have run slightly.
  9. Arrange the pasta on a plate. Add the artichokes and feta cheese.
  10. Use a grinder to distribute coarse colored peppers on the plate as desired.

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