Mezze penne rigate with feta, olives and zucchini
Instructions
For the sauce: wash and cut into cubes a courgette.
Cut the feta cheese sticks.
To blanch tomatoes in boiling water for about 30 seconds, peel them, remove the seeds and cut the flesh flakes.
To heat the oil in a frying pan with the clove of garlic, peeled and crushed.
Combine tomato fillets, Zucchini, olives, feta cheese and let stand for a few minutes.
Remove the garlic, then sprinkle with salt and pepper.
To serve: Cook the mezze penne rigate in boiling salted water until al dente, drain and place in sauce.
Combine the chopped Basil and Parmesan.
Blow to mix all the ingredients and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type half pasta penne rigate
- 200 g of feta cheese
- 20 taggiasche olives
- 1 courgette
- 2 firm ripe tomatoes
- 2 tablespoons of olive oil extra virgin
- 4 leaves of basil
- 20 g of parmigiano
- 1 clove of garlic
- Salt
- Pepper