Summary

Ingredients

• 300 g pasta, (preferably the small penne)
• 60 g tomato (s), dried, pickled in oil
• 60 g olives, black, without stone, preferably already cut
• 250 g sheep`s cheese / feta cheese, ood quality, preferably fresh from the market
• 4 tablespoon tomato paste
• 2 cloves garlic
• 4 tablespoon vinegar (sherry vinegar)
• 0.25 liter ¼ olive oil

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Instructions

1. Cook the pasta according to the instructions on the package al dente, not too soft, and drain in a sieve. Heat the tomato paste with the oil and the garlic squeezed through the garlic press, looks a bit strange, but don`t worry, it has to be like that. Then pour over the still warm noodles, the sherry vinegar, the feta cheese cut into cubes and fold in the cut olives and let them rest. The pasta salad tastes best if it was prepared the day before, or very early on the actual day so that everything is well done. Fits very well with barbecues, at parties (where it was always a hit with me), with a piece of roasted meat or with the Andalusian schnitzel already available in the CK. Good Appetite.