Summary

Ingredients

• 500 g pasta, tortilioni (alternatively Riatoni or Farfalle)
• 1 onion (s)
• 2 cloves garlic, (large)
• 4 tomato (s)
• 400 g feta cheese
• 300 ml beef broth, (instant), or vegetable broth
• 2 tablespoon tomato paste
• 500 ml tomato (s), passed
• 3 teaspoons pesto rosso
• 1 tablespoon flour
• 50 g rocket
• salt
• Pepper, from the mill

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Instructions

1. Chop the onions and sauté them in a little clarified butter or olive oil. Press the garlic cloves and add them. When the onion has turned color, add 2 tablespoons of tomato paste and fry briefly. Dust with 1 tablespoon flour and then deglaze with the stock. Add the tomatoes and bring to the boil. Cut the feta (alternatively 200g feta and 200g sheep`s cheese) into small pieces and add to it. When the cheese has almost run, add the 3 teaspoons of pesto rosso and then use the hand blender to help the feta. Season with salt and pepper, cut the tomatoes into small pieces, add and bring to the boil again.
2. Prepare the pasta according to the instructions and serve with the sauce and the cleaned rocket.