4 servings
10 min.
20 min.
easy
cheapIngredients
- 500 g pasta
- 80 g Kalamata olive tapenade
- crumbed rusks
- 3 ripe peeled tomatoes
- basil or rocket leaves
- crumbed feta
- extra virgin olive oil
- salt
- pepper
Making
1
Firstly, peel and chop into small pieces the tomatoes.
2
Then, boil the pasta in salted water. Drain them 2′ earlier than the suggested time in the package.
3
In a deep and large frying pan, heat the extra virgin olive oil. Add the tomatoes and some basil or rocket leaves.
4
Lower the heat and let stand for 5΄. Then add the crumbed rusks and the Kalamata olive tapenade. Stir continuously for 2-3′ only.
5
Pour the drained spaghetti into the pan for 1-2′ before serving.
6
Add some basil or rocket leaves and little crumbed feta.
