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!
Ingredients
Print Recipe
Pin Recipe