Cherry tomatoes, olives and feta spaghettis
10
10
4
No
Ingredients
- 1 package of spaghettis of 350 g
- 30 ml (2 tablespoons) of olive oil
- 1 minced onion or 1/2 package of 250 g (2 cup) of Les Cultures de chez nous sliced leeks
- 10 ml (2 teaspoons) of chopped garlic
- 20 cherry tomatoes of various colors
- 16 Kalamata olives
- 30 ml (2 tablespoons) of pesto
- 1 package of crumbled feta of 200 gr
- 30 ml (2 tablespoons) of small basil leaves
- Ground pepper up to taste
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, cook pastas al dente. Drain while being careful to keep for about 125 ml (½ cup) of pastas cooking water.
- Meanwhile, heat oil at medium heat in another casserole. Cook onion or half a package of sliced leeks and garlic for 1 to 2 minutes.
- Add cherry tomatoes, olives, pesto, pastas and the water used for cooking pastas. Heat up for 1 to 2 minutes while stirring.
- Add feta and basil. Pepper and stir.
