And then there was pasta. Mind you, this is not pasta that any red-blooded Italian would acknowledge as such. It has lots of sauce, cottage cheese, feta and tastes like a grown-up version of mac’n’cheese. Good for days when it looks gorgeous outside, but the wind makes it chilly.
To make for three (or one plus a hungry man): Preheat oven to 180 C. Finely chop two cloves of garlic and sweat them in some olive oil. Slice a leek thinly and stir into the garlic. Cook for two minutes, or until softened a little. Add a can of tomato pieces in tomato juice and two pinches of dried thyme. Simmer for ten minutes, or until it thickens slightly. Boil about 150 gr of pasta until just shy of al dente. Mix a cup of cottage cheese with one egg, chop about 60gr of feta into smallish chunks and grate a pile of parmesan.
When the pasta is done, drain and return to the pan. The tomato sauce should be ready for you by now: add the cottage cheese mixture to it and mix in the feta. Add to the pasta and mix thoroughly. Transfer to an ovenproof dish and sprinkle with parmesan. Bake for twenty minutes, until bubbling and golden crusted. Eat hot, with a green salad on the side if you like.