🍝 Pasta with Olives, Feta, and Cherry Tomatoes

Name: Pasta with Olives, Feta, and Cherry Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g pasta (Napoletani or Campanelle); salt; 2 sprigs rosemary; 100 g black olives (pitted); 2 garlic cloves; 250 g cherry tomatoes; 3 tbsp olive oil; 200 g feta; pepper (from the mill)

694 kcal · 30 min · 4 servings

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Ingredients

500 g pasta (Napoletani or Campanelle)
salt
2 sprigs rosemary
100 g black olives (pitted)
2 garlic cloves
250 g cherry tomatoes
3 tbsp olive oil
200 g feta
pepper (from the mill)

Instructions

1. Boil plenty of salted water and cook the pasta al dente (firm to the bite).
2. Pick the rosemary needles off the sprig.
3. Slice the olives into thin rounds.
4. Peel the garlic and chop it finely.
5. Wash the cherry tomatoes and cut them in half.
6. Heat oil in a pan and briefly sauté the rosemary and garlic.
7. Add the olives and tomatoes to the pan.
8. Let the ingredients simmer gently in their own juices for about 3 minutes.
9. Crumble the feta cheese over the tomato mixture.
10. Add the drained pasta to the pan and toss it briefly with a little pasta water.
11. Season the dish with salt and pepper to taste and serve.

Nutrition per serving

kcal: 694
Protein: 25 g · Fett/Fat: 25 g · Carbs: 91 g