Pasta with Feta

Ingredients

• 200g Lorraine pasta (or other short pasta)
• 150g Feta cheese, crumbled
• 3 EL Extra virgin olive oil
• 1 EL Fresh parsley, chopped
• 1/2 TL Dried oregano
• Salz Salt to taste
• Pfeffer Black pepper to taste
• Optional: Schwarze Oliven, gehackt Optional: Black olives, chopped

Instructions

1. Bring a generous amount of salted water to a rolling boil in a large pot. Once boiling vigorously, add the Lorraine pasta or your preferred short pasta shape. Cook according to package directions, typically for 8-10 minutes, until it's al dente – firm to the bite with a slight resistance.
2. Carefully drain the cooked pasta using a colander. Be sure to reserve about 120 ml (half a cup) of the starchy pasta water in a separate mug or small bowl. This valuable pasta water is crucial for achieving the perfect, creamy sauce consistency for your Makaronia me Feta later.
3. Immediately return the hot, still-damp pasta to the same pot in which you cooked it. Ensure the pot is still warm and utilize this residual heat. This will help the feta melt more evenly and quickly, aiding in the formation of the sauce.
4. Now, add the crumbled feta cheese, the high-quality extra virgin olive oil, the freshly chopped parsley, and the dried oregano directly to the hot pasta. Distribute all ingredients evenly over the noodles to allow the flavors to begin blending together effectively.
5. Mix all ingredients thoroughly using kitchen tongs or a large spoon. Continue mixing until the feta melts from the residual heat, forming a creamy consistency. If the sauce appears too thick, gradually add small amounts of the reserved pasta water, spoonful by spoonful, until your desired creamy consistency is achieved.
6. Now, carefully season the pasta with salt and freshly ground pepper to taste. Remember that feta cheese is naturally quite salty, so be very cautious with any additional salt. Mix everything well again to fully distribute the seasonings.
7. If desired, you can now gently fold in chopped black olives into the pasta. They will impart an additional Mediterranean touch, a pleasant saltiness, and a lovely texture to the dish. Stir them in briefly and evenly distribute them among the noodles.
8. Serve the Makaronia me Feta immediately after preparation on warmed plates. The melting feta and fresh herbs will release their best aroma when the dish is still hot. A true delight for any dining table!

Nutrition