Ribbed Pasta with Tomato Sauce, Olives, Capers, and Fresh Goat Cheese

A great idea for a quick, simple, and delicious lunch or dinner.

Details

  • Preparation Time: 3 minutes
  • Cooking Time: 11 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 20 g Oil, olive

  • 1 teaspoon Carp, soaked

  • 400 g Tomato sauce, without salt

  • 60 g Cheese, goat, soft

  • 1 spoon Parsley, fresh

Steps

  1. Place a pot with a larger amount of lightly salted water for cooking pasta on the stove (see tips). Add the ribbed pasta to the boiling water and cook for the time indicated on the package.

  2. While the pasta is cooking, place a Teflon pan on the stove and heat it. Pour a little olive oil into the heated pan and add the chopped capers and tomato sauce with olives. Mix well and cook until the ingredients in the pan are heated. Stir the cheese into the hot sauce, wait for it to melt, then remove the pan from the heat.

  3. Once the ribbed pasta is cooked al dente, drain it and add it to the pan with the sauce. Mix well, sprinkle with chopped parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 220.89 kcal
  • Fat: 2.9 g
    • Saturated Fat: 0.24 g
  • Carbohydrates: 39.61 g
    • Sugars: 3.38 g
  • Protein: 6.76 g
  • Fiber: 1.93 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking together while boiling.