Ingredients (Serves 4)

• 320 g. pasta
• 1 jar of Fiorfiore tomato and olive sauce
• 150 g. feta cheese
• EVOO
• Salt

Preparing

1. In a pot, bring one liter of water for every 100 g. of pasta to a boil. Add 2 teaspoons (20 g.) of salt and the pasta and cook al dente.
2. Meanwhile, cut the feta cheese into cubes. Heat the Fiorfiore tomato and olive sauce in a pan with a drizzle of olive oil.
3. Drain the pasta and add it to the sauce, add 2/3 of the feta and fold everything well by crushing the feta to melt it.
4. Serve by completing the plate with the remaining feta cubes.