Summary

Ingredients

• 4 tomato (s), ripe
• 4 olives, black
• 4 olives, green
• 1 clove garlic
• 2 spring onion (s)
• 1 tablespoon capers
• 1 tablespoon tomato paste
• 1 chilli pepper (s), red medium hot
• 50 ml olive oil, high quality, mild
• 100 g feta cheese
• 0.5 ½ bunch parsley, smooth or frozen
• some garlic salt, or normal salt
• some black pepper

Print Recipe Pin Recipe

Instructions

1. Cut the tomatoes into fine cubes and remove the seeds. Cut the spring onions into fine strips. Do not peel the garlic, just crush it. Finely chop capers and quarter to eighth of olives, depending on size. Cut the chilli into fine rings. Cut the feta into small cubes. Chop the parsley.
2. Heat 2 tablespoons of olive oil in a pan and sauté the tomato paste, garlic and chilli in it. Remove the garlic and toss all other ingredients except for the feta cheese and parsley in the pan for 1 minute. Then take the pan off the stove.
3. Add the garlic with a press, the remaining olive oil and the feta cheese to the sauce and stir. Season with pepper and salt (be careful, the capers and feta also give off salt).
4. The sauce goes best with spaghettini or spaghetti. You can put this under the sauce and serve immediately. Or you can put the sauce in a cool place for 1-2 hours. This way, the sauce is even more permeated and has an even more refreshing effect on particularly hot summer days.
5. The sauce also works well as a bruschetta spread (serve on briefly toasted baguette slices), then also with a little more garlic.