Summary

Ingredients

• 500 g linuine
• 4 garlic clove (s)
• Coconut oil or rapeseed oil for frying
• 400 g cherry tomato (s)
• 2 vine tomato (s)
• 1 can / s tomatoes, chunky, 400 g each
• 2 shots ketchup
• 3 tablespoon ajvar
• 1 pinch mustard
• Chili powder
• 1 teaspoon sugar
• some basil
• some parsley
• 150 g sour cream, lactose-free
• oregano
• salt and pepper
• 150 g feta cheese, lactose-free
• olives
• Parmesan, freshly grated, more ripened

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Instructions

1. Cook the pasta according to the instructions on the packet.
2. Peel the garlic cloves and squeeze them into heated oil using a garlic press. Fry the garlic for about 30 seconds, taking care not to let it brown. Cut the cherry tomatoes in halves, dice the vine tomatoes. Add the tomato pieces to the garlic and cook for 5 minutes. Then add the can of tomatoes and cook for another 5 minutes.
3. Add the ketchup, ajvar, mustard, chilli, sugar, the chopped herbs, the sour cream and the spices and bring to the boil briefly. Add 1/3 of the diced feta.
4. Divide the pasta on plates, pour the sauce over them. Garnish the dish with the rest of the diced feta and a few olives. Serve with the grated parmesan.
5. A fresh salad is a good addition to the dish.