Summary

Ingredients

• 4 tablespoon olive oil
• 1 medium onion (s)
• 1 teaspoon garlic paste
• 1 can tomato (s), pizza tomatoes, chopped
• 150 g feta cheese (made from sheep`s milk)
• salt and pepper
• Basil, fresh

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Instructions

1. At the beginning set up the water for the pasta, preferably short format, e.g., Casareccia / Conchiglie / Galletti or Penne. It will definitely take longer than this sauce. It does not matter anyway. The sauce can wait for the pasta, but never the other way around.
2. For the 7-minute tomato and sheep cheese sauce, melt the onion and garlic cubes in the olive oil, add the tomato pieces and season with salt and pepper (variant: season with an instant stock and, if necessary, refine with an Italian or Provencal herbal mixture). If necessary, thicken the sauce, e.g., with locust bean gum.
3. When the noodles are cooked firm to the bite, strain them, place them directly on the plates, pour the tomato sauce over them and then top with feta flakes and fresh basil.
4. Variation: Any other crumbly cheese can be used instead of feta. You only need 5 minutes for the whole thing if you use prepared frozen onion cubes and garlic paste.