Summary

Ingredients

• 500 g pasta (spahetti)
• 1 onion (s)
• 2 cloves garlic)
• 2 cans tomato (s) (pizza tomatoes)
• 100 g tomato (s), dried, pickled in oil
• 1 teaspoon thyme, rubbed
• 1 teaspoon oregano, grated
• 1 can beans, white (425g)
• 300 g beans, reen fresh
• 250 g sheep cheese, Greek
• basil
• salt
• olive oil
• Pepper from the grinder

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Instructions

1. Wash the beans, cut the ends and cut in half. Boil in salted water for about 10 minutes and quench in ice-cold water, then they keep their fresh green color. Drain the white beans and rinse briefly in a colander.
2. Peel the onion and cut into small cubes, as well as the garlic. Sweat both in olive oil and add the pizza tomatoes. Cut the sun-dried tomatoes into fine strips and add to the tomato sauce with the thyme and oregano. Let it simmer gently for about 20 minutes and season with salt and pepper.
3. Cook the spaghetti in plenty of well-salted water until al dente. Drain the pasta, mix with the beans in a large bowl and pour the tomato sauce on top. Crumble the sheep`s cheese, spread over the sauce and serve sprinkled with basil leaves.