- 250g cherry tomatoes
- 4 tablespoons olive oil
- 1 dessertspoon butter
- 400g taglioni or spaghetti
- 100g feta cheese, crumbled
- 2 tablespoons flat-leaf parsley, chopped
Place the cherry tomatoes in a frying pan with the oil and butter, sauté over a moderate heat until the tomatoes burst and start to wilt.
Cook the taglioni in plenty of salted water until just cooked, drain and toss with the tomatoes and stir in the feta and parsley. Check seasoning and serve.
Roughly chopped black olives make a welcome addition to this very simple and refreshing pasta dish.