Cold Tomato Sauce with Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 beefsteak tomato (s), fully ripe
- 200 g feta cheese
- 1 bunch fresh basil
- 1 clove garlic
- 0.5 ½ cup (s) olives, black, pitted
- 4 tablespoon olive oil, cold-pressed
- 1 pinch (s) salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Mash the sheep`s cheese with a fork and mix with the olive oil to a cream. Skin the beefsteak tomatoes, remove the seeds and cut into small cubes. Roughly chop the basil leaves. Quarter the olives. Crush the garlic clove. Put all ingredients in a large pasta plate and stir together, season with plenty of salt and pepper.
- This cold tomato sauce goes best with fresh pasta - enough for 500 g noodles - whether you use spaghettini, farfalle or Greek kritharaki is a matter of personal taste, mood or mood.
- Simply cook the pasta al dente, mix it hot into the cold tomato sauce and serve immediately. A wonderful summer dish!
- Incidentally, I served the leftovers cold as a pasta salad the next day not bad either!
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