Ingredients
- 240 g pasta of your choice*
- 100 g feta
- 70 g tomato sauce
- 350 g cherry tomatoes
- 70 g pitted olives
- 15 g olive oil
Spices:
- 1 teaspoon rosemary
- ⅓ tsp black pepper
- 1 clove garlic
- 20 g parmesan for serving
Instructions
- Put 70 g tomato sauce in a baking dish, add 350 g cherry tomatoes cut in halves, 70 g pitted olives, spices (1 teaspoon dry rosemary, ⅓ tsp black pepper, 1 clove garlic) and 15 g olive oil. Mix.70 g tomato sauce, 350 g cherry tomatoes, 70 g pitted olives, 15 g olive oil, 1 teaspoon rosemary, ⅓ tsp black pepper, 1 clove garlic
- Add 100 g feta. You don't need to add salt, because feta is already salted.100 g feta
- Bake at 200 C / 390 F for 40-45 minutes.
- Cook 240 g of pasta al dente (according to the instructions on the package).240 g pasta of your choice*
- Take baked feta out of the oven, mash feta with vegetables and spices with a fork. Add the cooked pasta, mix. If the sauce is dry, you can add pasta water. I added 40 g.
- Sprinkle with parmesan.20 g parmesan for serving
Notes
Tips *I recommend using short pasta: penne, rigatoni, fusilli, orecchiette, farfalle.