Spaghetti with Feta Cheese and Black Olives

Ingredients per portions

500 g	spaghetti
200 g	feta cheese
100 g	black olives, pitted
½ bunch(es)	thyme
½ bunch(es)	marjoram
6	tomatoes
250 ml	wine, white, dry
	sea salt
	pepper, ground, black
1 tbsp	olive oil
1 tbsp	honey
1 clove(s)	garlic, minced
1	shallot(s), chopped

Method

Plunge tomatoes into boiling water, peel, pit and dice. Heat olive oil an a pan and add tomatoes, garlic and shallots, saute for some minutes.

Stir a little free space in the middle of the pan and pour in the honey to let it caramelise.

Then stir everything by adding salt, pepper, minced herbs (thyme and marjoram - save one sprig of marjoram) and half of the wine. Simmer until tomatoes are cooked to a sauce.

Cook the spaghetti in boiling salted water.

Add the remaining wine to the sauce, cut cheese in to small pieces, chop olives and add everything to the tomato sauce. Finely chop marjoram sprig.

Give spaghetti on 4 warmed plates and serve sauce over the spaghetti, sprinkle with chopped marjoram.

Preparation time: ca. 30 min Grade of difficulty: medium

Spaghetti Pizza

Ingredients per portions

300 g	spaghetti
3 tbsp	olive oil
500 ml	tomato sauce, your own recipe or store bought
200 g	mozzarella, fresh
	pepper
100 g	thin sliced ham
100 g	black olives, pitted
100 g	parmesan, grated

Method

Cook spaghetti al dente. Drain, do not rinse.

Preheat oven to 175°.

On a large baking sheet with a 1cm rim, spread the olive oil first, then the cooked spaghetti. Slice the mozzarella in slices and then cut in four long stripes and space on the spaghetti. Grind a bit of pepper (to your taste) on the cheese. Cut olives in halves and put them on next. Top everything with the tomato sauce and the parmesan.

Bake in the oven for 20 minutes if you have heated the sauce while the spaghetti were cooking or bake for 30 minutes if the sauce is cold.

Note:
Use your own tomato sauce that you normally make for your regular spaghetti dinner, just make more and freeze some for this dish, or use a store bought one.

This dish can be made with any pizza toppings your family loves. Use salami, mushrooms or make it vegetarian - without meat.

Preparation time:	ca. 15 min
Grade of difficulty:	easy

Spaghetti with Zucchini

Ingredients

500 g	spaghetti
2 medium	zucchini
2 tbsp	butter
1 small	onion(s)
2 tbsp	flour
500 ml	stock, chicken or vegetable
100 g	ham
100 ml	heavy cream
some	salt and pepper
some	nutmeg

Method

In a large pot, bring 5 l of salted water to a boil.

Thoroughly wash (or peel) zucchini, cut into thin slices lengthwise, and cut slices into thin strips about the same thickness of the Spaghetti.

Cut ham into small strips. Finely dice the onion. Melt butter over medium heat in a medium saucepan.

Sauté onions until transparent and then add ham and flour. Continue to cook for about two minutes, then slowly whisk in stock. Stir frequently to avoid any lumps. Add cream and bring to a boil.

In the meantime, add spaghetti to boiling water and cook until “al dente’. Add the zucchini to the sauce about 2 minutes before serving to make sure they are cooked, but not overdone.

Drain pasta and transfer to a big bowl. Mix zucchini sauce with the spaghetti (either in the saucepan or place little heaps on top of the spaghetti) and serve immediately.

Preparation time: ca. 20 min Grade of difficulty: easy

Spagetti Pie Recipe

Ingredients:
FILLING:
1 lb. ground meat
1/2 c. onion, chopped
8 stewed tomato
6 tomato paste
1 tsp. sugar
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. garlic salt

“SHELL”:
6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

1 can cream style cottage cheese
1/2 c. Mozzarella

Preparation:

1. Preheat oven to 175 C (350 F).
2. FILLING: Brown beef with onion. Drain. Stir in tomatoes, tomato paste and seasonings.
3. “SHELL”: Combine cooked spaghetti with cheese and beaten eggs press into pie pan.
4. Spread cottage cheese evenly over pie shell. Top with meat sauce. Bake until bubbly. Sprinkle with Mozzarella and bake 3 to 5 minutes until it melts.