Greek Pasta

Preparation: You'll only need: A pan A large pot
Ingredients (for 2 persons) Approx. 250 g spaghetti 4 cloves of garlic 200 g cherry tomatoes 70-80 g rocket salad 175-200 g Feta 40 g walnut or mild pine nuts Olive oil Salt and pepper
Preparation Check that there's Rosé in the fridge! Firstly, heat the pan well and toast the walnuts or pine nuts over a high heat until lightly browned. Bring 2.5 litres of water to the boil in a cooking pot, add 2.5 tsp salt. In the meantime, continue with the rest. Finely dice the onions and garlic. Wash and halve the cherry tomatoes. Wash the rocket, spin dry and chop very roughly. Prepare 175-200 g feta. The spaghetti also needs about 10 minutes (depending on the type) and can now be started. Once the seeds have browned, place in a small bowl. Leave the pan to cool a little. Preheat the pasta plates in the oven at 90℃. Now heat approx. 4 Tbsp of simple olive oil in the pan, which is still a little hot, and sauté the onion and garlic at a medium temperature until translucent. Add the cherry tomatoes and fry briefly. If the spaghetti is not quite ready, you can take the pan off the heat briefly. As soon as the spaghetti is ready, tip through a sieve and drain well. Then add to the pan and keep warm again for 1-2 minutes over a medium heat for the final steps: Mix everything well; add the rocket, feta and nuts. Mix well again and season with salt and coarse pepper. To serve, arrange everything in the preheated plates and place salt, pepper mill and good olive oil on the table for self-service.