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INGREDIENTS
- 220 g of any whole wheat spaghetti, dry
- 200 g celery stalks (optional)
- 100 g yellow onion
- 300 g cherry tomatoes
- 3 tablespoons olive oil
- 100 g canned chopped tomatoes
- 200 g feta cheese
- 1 handful fresh basil (finely chopped)
- 1 handful fresh parsley (finely chopped)
- Salt
- Pepper
MAY BE USEFUL
- Cooking utensils
INSTRUCTIONS
- 1First, preheat the oven to 190–195 °C and prepare a baking dish (25 cm × 30 cm).
- 2Bring salted water to a boil over medium heat, then cook the spaghetti according to package instructions. (In our case, the spaghetti cooked for 17 minutes.) After cooking, drain the spaghetti.
- 3Now, dice the celery stalks and onion. Halve the cherry tomatoes. Place all the prepared vegetables into the baking dish, add olive oil, salt, pepper, and chopped tomatoes, and mix. Place the feta cheese, in one piece, on top of the vegetable mixture. Then, place everything into the preheated oven and bake for 30–35 minutes at 190–195 °C.
- 4After baking, remove the dish from the oven, add basil and parsley, and mix everything to create a creamy tomato sauce. You achieve this by mashing the baked feta.
- 5Finally, add the cooked spaghetti, mix, divide into individual portions, and serve.
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The author of the photograph is Barbora Lundgren.