Puttanesca Fusilli with Danish Feta (by Runet van Heerden & Ucook)

Yields1 Serving
 125 g Bio XXI Multigrain Fusilli Pasta (1/2 box)
 150 g Baby Tomatoes
 50 g Pitted Kalamata Olives
 100 g Cooked and Chopped Tomatoes
 8 g Fresh Basil
 10 g Sunflower Seeds
 20 g Green Leaves [Salad, Baby Spinach, Rocket, or similar]
 40 g Danish Feta
 1 Chilli
 1 Garlic Clove
 Olive Oil
 Salt & Pepper
 Sugar / Xylitol
Preparations
1

Bring a pot with about 1 liter of salted water to the boil.

2

Rinse and pick the Basil leaves and finely chop the stalks.

3

Deseed and slice the chili.

4

Halve the Baby Tomatoes.

5

Rinse the green leaves.

6

Drain and roughly chop the olives.

7

Peel and chop the Garlic.

8

Place a pan (large enough for the pasta) over medium heat with the Sunflower Seeds. Toast for about 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside.

9

Drain the Feta cheese.

Pasta and Pasta Sauce
10

Return the pan to a high heat with a drizzle of olive oil. When hot, fry the baby tomatoes until blistered (about 5 minutes). Shift occasionally to get a nicer char.

11

Add the chilli (to taste), basil stalks, garlic (to taste), and the cooked chopped tomatoes and let it simmer for 5-6 minutes until reduced slightly.

In the last minute, add the chopped olives.

12

CHEF'S TIP: Add a pinch of sweetener to cut the acidity for a sweeter sauce.

13

When the water is boiling, add a dash of olive oil and the Bio XXI pasta and cook until al dente (about 8-12 minutes). Stir for the first 3 minutes to help keep it from clumping together.

Drain on completion.

14

Toss the pasta through the sauce. Drizzle with olive oil and season.

15

Gently tear the Basil leaves into the pasta.

16

Just before serving, stir the green leaves through.

17

Plate the pasta and sprinkle crumbled Feta cheese and the toasted sunflower seeds over the pasta.

Ingredients

 125 g Bio XXI Multigrain Fusilli Pasta (1/2 box)
 150 g Baby Tomatoes
 50 g Pitted Kalamata Olives
 100 g Cooked and Chopped Tomatoes
 8 g Fresh Basil
 10 g Sunflower Seeds
 20 g Green Leaves [Salad, Baby Spinach, Rocket, or similar]
 40 g Danish Feta
 1 Chilli
 1 Garlic Clove
 Olive Oil
 Salt & Pepper
 Sugar / Xylitol

Directions

Preparations
1

Bring a pot with about 1 liter of salted water to the boil.

2

Rinse and pick the Basil leaves and finely chop the stalks.

3

Deseed and slice the chili.

4

Halve the Baby Tomatoes.

5

Rinse the green leaves.

6

Drain and roughly chop the olives.

7

Peel and chop the Garlic.

8

Place a pan (large enough for the pasta) over medium heat with the Sunflower Seeds. Toast for about 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside.

9

Drain the Feta cheese.

Pasta and Pasta Sauce
10

Return the pan to a high heat with a drizzle of olive oil. When hot, fry the baby tomatoes until blistered (about 5 minutes). Shift occasionally to get a nicer char.

11

Add the chilli (to taste), basil stalks, garlic (to taste), and the cooked chopped tomatoes and let it simmer for 5-6 minutes until reduced slightly.

In the last minute, add the chopped olives.

12

CHEF'S TIP: Add a pinch of sweetener to cut the acidity for a sweeter sauce.

13

When the water is boiling, add a dash of olive oil and the Bio XXI pasta and cook until al dente (about 8-12 minutes). Stir for the first 3 minutes to help keep it from clumping together.

Drain on completion.

14

Toss the pasta through the sauce. Drizzle with olive oil and season.

15

Gently tear the Basil leaves into the pasta.

16

Just before serving, stir the green leaves through.

17

Plate the pasta and sprinkle crumbled Feta cheese and the toasted sunflower seeds over the pasta.

Puttanesca Fusilli with Danish Feta (by Runet van Heerden & Ucook)
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