Olive and Feta Cheese Macaroni

Hoje para Jantar
Olive and Feta Cheese Macaroni


This summery pasta dish makes good use of tomatoes, arugula, and physalis, otherwise known as cape gooseberry. This unfamiliar fruit is common in South America, particularly Peru, where it is prized for its flavor as well as purported medicinal properties. If you can't find physalis, you can use the other type of gooseberry, sometimes found in supermarkets, or cranberries, which share a similar tartness. You can use regular pasta rather than the olive variety called for, too.


250 grams macaroni (Milaneza, with olives, or similar)
4 cherry tomatoes
6 physalis
1/2 cup arugula
feta cheese (to taste)
olive oil
sesame seeds
salt (to taste)


1Heat a large pan with water seasoned with salt.
2When it starts to boil, add the pasta and stir with a spoon so it does't stick. Cook for about 9 minutes. Drain, rinse well in cold water, and cool.
3Wash and cut the tomatoes and physalis.
4Place the pasta on a platter, add the washed and drained arugula and mix.
5Add the cherry tomatoes and physalis.
6Crumble the feta cheese on top and season with a little bit of olive oil.
7Toast the sesame seeds in a nonstick skillet, then sprinkle on the top of the pasta.
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