SERVES 4 COOKS in 30 minutes DIFFICULTY easy
INGREDIENTS:
350 gr Mafaldine
400 gr. cherry tomato
150 gr Feta cheese
5 anchovy fillets
¾ tablespoon extra virgin olive oil
2 tablespoon of olive patè/paste
fresh marjoram
sea salt
salt to taste
DIRECTIONS:
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Wash the cherry tomatoes, quarter and put them into a large bowl. Add 2 tablespoons of olives pate and the minced anchovy fillets. Cut the Feta cheese into 0,5 cm cubes, then tip into the bowl.
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Season with 3 or 4 tablespoons of extra virgin olive oil, marjoram, salt and pepper. Mix well everything together.
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Meanwhile, cook the Mafaldine pasta in a large saucepan of salted boiling water until al dente. Drain it and pour into the bowl. Toss everything together to allow the flavours to combine.
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This pasta is good even if cold.
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Ideal for a pic-nic, too.
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You can keep in a sealed container in the fridge for the following day but always eat it at room temperature.
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