Tomato and olive linguine with a hint of white wine à la Didi

Ingredients for 2 servings:

• 1 tbsp olive oil with truffles
• 1 small shallot(s)
• 15 olives, green with peppers
• ½ lemon(s), zest and juice
• 1 tbsp tomato paste
• 1 can of tomatoes, chopped in tomato juice
• 1 tsp seasoning mix (pasta seasoning consisting of garlic, chili, parsley, basil, oregano and thyme)
• 200 ml water
• 1 tsp sea salt from the mill
• 100 ml dry white wine
• 160 g linguine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Mix the lemon zest and lemon juice into the chopped tomatoes and season with the pasta seasoning. Cut 5 olives into small pieces, leaving the rest whole. Dice the shallot. Heat the olive oil in a saucepan and fry the shallots and olives. Add the tomato paste and fry briefly. Add the tomatoes, white wine, and water, and bring to a boil with a teaspoon of sea salt. Add the linguine and simmer uncovered in the sauce for 10 minutes. Add a little more water if needed. Finally, reduce the sauce to the desired consistency, season again, plate up, and serve.