Spaghetti with Sheep Cheese and Olives
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, spahetti
- 200 g sheep cheese
- 100 g olives, pitted black
- 1 bunch thyme and marjoram
- 6 tomato (s)
- 250 ml wine, white wine
- sea-salt
- Pepper, black, ground
- 1 tablespoon oil (olives)
- 1 tablespoon honey
- 1 clove garlic
- 1 shallot (s)
- 1 sprig marjoram
Print Recipe
Pin Recipe Instructions
- Scald the tomatoes, peel and core them and cut into small cubes. Finely chop the clove of garlic, thyme and marjoram, peel and finely chop the shallot.
- Heat olive oil in a pot. Add the tomatoes, garlic and onions and sear them lightly. Stir a small spot on the bottom of the pot and add the honey there and let it caramelize a little. Mix everything well, season with salt and pepper and add half of the wine. Cover and simmer until the tomatoes are cooked to a pulp.
- Cook the spaghetti in salted water and drain.
- Pour the rest of the wine into the sauce, crumble the sheep`s cheese into small pieces and stir in, add the finely chopped olives. Add the finely chopped marjoram and thyme.
- Pour the spaghetti into preheated plates and pour the sauce over them.
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