Spaghetti with Feta, Sun-dried Tomatoes and Olives
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g spahetti
- 150 g feta cheese
- 5 tomato (s), dried
- 1 clove garlic
- 12 olives, black, pitted
- Butter for frying
- 4 tablespoon olive oil
- salt
- pepper
- lots basil or oregano
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Dice the feta cheese, cut the sun-dried tomatoes into strips and cut the olives in half. Peel and chop the garlic.
- Melt the butter in a small saucepan over low heat. Fry the garlic briefly, then add the dried tomatoes and olives and fry for another 2-3 minutes.
- Meanwhile, cook the spaghetti al dente according to the instructions on the packet, drain and return to the saucepan. Add the olive oil, feta cheese and garlic-olive-tomato mixture over low heat while stirring. Season with salt, pepper and plenty of basil or oregano. As soon as the feta cheese is soft, remove from the heat and serve sprinkled with grated Parmesan.
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