Pasta with Olives, Sheep Cheese and Cherry Tomatoes

Ingredients

• 500 g pasta (Napoletani or Campanelle)
• Salt
• 2 sprigs Rosemary
• 100 g black olives (pitted)
• 2 cloves garlic
• 250 g cocktail tomatoes
• 3 tbsp olive oil
• 200 g feta
• black pepper (ground)

Instructions

1. 1.

   Cook the pasta in plenty of salted water until al dente. Remove the rosemary leaves. Slice the olives into rounds. Peel and finely chop the garlic. Wash and halve the tomatoes.

2. 2.

   Sauté the rosemary and garlic briefly in hot oil in a pan, then add the olives and tomatoes and let them simmer gently in their own juices for about 3 minutes.

3. 3.

   Sprinkle the feta over the mixture. Toss the pasta with a little reserved pasta water to loosen it, season with salt and pepper, and serve.