Pasta with Vegetables and Feta

Ingredients

• 500 g leeks
• 500 g tomatoes
• 2 tbsp finely chopped basil
• 12 black olives
• 1 tbsp capers
• 60 g feta
• 300 g Tagliatelle
• Salt
• 1 tbsp Olive Oil
• freshly ground black pepper (from the mill)
• Pepper

Instructions

1. 1.

   Clean the leeks, halve them lengthwise, wash and cut into thin strips.

2. 2.

   Briefly blanch the tomatoes, shock in cold water, peel, core and chop small.

3. 3.

   Pit the olives and slice into fine rings. Chop the capers. Crumble the feta finely.

4. 4.

   Heat oil in a pan, add the leeks, lightly salt and sauté for 3 minutes while stirring.

5. 5.

   Add the tomatoes, season with salt and pepper, cover and simmer for 7 minutes.

6. 6.

   Cook the pasta in plenty of boiling salted water until al dente, drain and let stand. Mix with the vegetables, basil, olives, capers and cheese, then serve.