- 6 ounces Mini Penne
- 1 stalk Leek (about 200 grams)
- 1 tablespoon Corn oil
- 1 Mango (about 400 grams)
- 1 bunch Basil
- 4 ounces Feta cheese
- 1 pinch Sugar
Cook penne according to package directions in plenty of boiling salted water until al dente.
Meanwhile, trim leek, cut in half lengthwise, rinse and cut into 1 cm (approximately 1/2-inch) thick slices.
Heat oil in a large non-stick pan and fry the leek briefly. Season with salt, cover and cook over medium heat for about 3 minutes.
Peel mango and cut into thin slices off the pit. If desired, cut into smaller pieces.
Add mango pieces and 5 tablespoons of water to the leek, cover and cook over medium heat for about 2 minutes.
Rinse basil, shake dry, pluck the leaves, set aside some for garnish and cut the rest into strips.
Break feta cheese into small pieces with a fork. Drain penne in a sieve.
Toss basil with mango-leek mixture and season with salt, pepper and 1 pinch of sugar to taste. Mix in penne. Distribute mango and leek pasta on a platter, sprinkle with cheese and garnish with remaining basil leaves.