Cold Tomato Sauce with Feta

Summary

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

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Instructions

1. 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.
2. 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.
3. Simply cook the pasta al dente, mix it hot into the cold tomato sauce and serve immediately. A wonderful summer dish!
4. Incidentally, I served the leftovers cold as a pasta salad the next day not bad either!