Cherry tomatoes, olives and feta spaghettis

Name: Cherry tomatoes, olives and feta spaghettis
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Main meals
Ingredients: 1 package of spaghettis of 350 gr; 30 ml (2 tablespoons) of olive oil; 1 minced onion or ½ package of 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

Author: 5/15

Preparation	10
Baking	10
Portions	4
Freezing	No

Calories612

Protein20 g

Fiber5 g

Fat883

Carbohydrate76 g

Iron2 mg

Calcium290 mg

Ingredients

Preparation

Ingredients

1 package of spaghettis of 350 gr
30 ml (2 tablespoons) of olive oil
1 minced onion or ½ package of 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

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Preparation

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.

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Cherry tomatoes, olives and feta spaghettis

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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