- 500 g spaghetti
- 20 cherry tomatoes
- 2 tablespoons sugar
- 4 tablespoons virgin olive oil
- 100 g green olive paste
- 100 g grated feta cheese
- 200 g pitted Kalamata olives
- Leaves out of 8 twigs of fresh oregano
- Thick-ground white pepper
Slice the cherry tomatoes in half and spread them over a baking sheet. Pour over the virgin olive oil and sprinkle the sugar. Bake for 10’ at 220ºC. Boil the spaghetti according to the packaging instructions. Strain and keep in a bowl 100 ml from the pasta water.
In this water dilute the olive paste and the grated feta cheese and mix the strained spaghetti. Add the baked cherry tomatoes, the olives and the fresh oregano leaves.
Continue mixing, sprinkle with the pepper and serve to enjoy hot!
Preparation time: 20 minutes