Cold tomato sauce with feta

Ingredients for 3 servings:

• 4 beef tomatoes, fully ripe
• 200 g feta cheese
• 1 bunch basil, fresh
• 1 clove(s) garlic
• ½ cup(s) pitted black olives
• 4 tbsp olive oil, cold-pressed
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mash the feta cheese with a fork and mix with the olive oil until creamy. Peel the beefsteak tomatoes, remove the seeds, and cut into small cubes. Roughly chop the basil leaves. Quarter the olives. Crush the garlic clove. Combine all ingredients in a large pasta dish and mix well, seasoning generously with salt and pepper. This cold tomato sauce goes best with fresh pasta – it makes enough for 500g of pasta – whether you use spaghettini, farfalle, or Greek kritharaki is a matter of personal taste, desire, or mood. Simply cook the pasta al dente, mix it hot into the cold tomato sauce, and serve immediately. A wonderful summer dish! By the way, I’ve even served the leftovers cold as a pasta salad the next day…not bad either!