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
Print Recipe
Pin Recipe Instructions
- First put the water + salt for the spaghetti in a large saucepan.
- Now heat the pan and strain the artichokes.
- If the water boils in the meantime, the spaghetti comes into the water.
- As soon as the pan has reached temperature, add the olive oil and let it get hot. Now add the artichokes and garlic.
- When the pasta is al dente, drain it.
- 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.
- Put the sheep`s cheese in the pan and mix with the artichokes.
- 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.
- Arrange the pasta on a plate. Add the artichokes and feta cheese.
- Use a grinder to distribute coarse colored peppers on the plate as desired.
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