Summary

Ingredients

• 400 g whole wheat spahetti
• 100 g feta cheese
• 200 g cherry tomato (s)
• 1 onion (s)
• 2 red pepper (s)
• 30 g butter
• 2 teaspoons stock, grained
• 100 ml white wine, drier
• salt and pepper
• 50 g olives, black, without stone
• leaves Basil

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Instructions

1. Cook the whole wheat spaghetti in plenty of boiling salted water until al dente, drain and drain the pasta in a sieve.
2. In the meantime, roughly crumble the feta. Halve the tomatoes, removing the stalk at the same time. Peel the onion and cut lengthways into thin wedges. Wash and dry the peppers, remove the stem, seeds and septum and cut the pulp into thin strips.
3. Melt the butter in a saucepan and briefly sweat the onion with the pepper strips in it. Sprinkle both with the granulated stock and deglaze with the white wine. Salt and pepper and cook the vegetables covered for about 7 minutes. Finally add the halved tomatoes and heat. Add the drained spaghetti to the vegetables and heat up briefly. Mix everything well and serve in preheated deep plates. Sprinkle with feta and olives and serve the spaghetti garnished with basil leaves.
4. Variants: You can vary the vegetables; try the pasta with grilled zucchini and aubergine slices, flavored with finely diced garlic sweated in olive oil.