Rigatoni with olives and goat cheese

Name: Rigatoni with olives and goat cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g pasta (e.g. rigatoni); 7-10 Tbsp salt and pepper; 50 g Parmesan (piece); 3 red onions; 4-6 Stem(s) Sage; 4 discs Bacon (breakfast bacon); 200 g olives without stone (e.g. green and black); 2 TABLESPOONS good olive oil; 200 g Fresh goat cheese; 7-10 Tbsp coarse pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g pasta (e.g. rigatoni)
7-10 Tbsp salt and pepper
50 g Parmesan (piece)
3 red onions
4-6 Stem(s) Sage
4 discs Bacon (breakfast bacon)
200 g olives without stone (e.g. green and black)
2 TABLESPOONS good olive oil
200 g Fresh goat cheese
7-10 Tbsp coarse pepper

Directions

1
Prepare the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Slice Parmesan cheese into shavings. Peel onions and cut into rings. Wash the sage, shake dry and pluck off the leaves.
2
For the sauce, cut the bacon into large pieces. Fry in a pan without fat until crispy. Add onions and sage and fry briefly. Stir in olives and 2 tbsp. oil.
3
Drain the pasta, leaving some pasta water (approx. 100 ml) in the pot. Put the noodles back into the pot. Add sauce and cream cheese in pieces. Melt the cream cheese slightly. Arrange the noodles.
4
Sprinkle with coarse pepper and parmesan.