Pasta with tomato and sour cream sauce

Ingredients for 4 servings:

• 500g linguine
• 4 garlic cloves
• Coconut oil or rapeseed oil for frying
• 400 g cherry tomatoes
• 2 vine tomatoes
• 1 can of chopped tomatoes, 400 g each
• 2 shots of ketchup
• 3 tbsp ajvar
• 1 pinch of mustard
• e.g. chili powder
• 1 tsp sugar
• some basil
• some parsley
• 150 g sour cream, lactose-free
• oregano
• salt and pepper
• 150 g feta cheese, lactose-free
• n. B. olives
• e.g. Parmesan, freshly grated, mature

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

lactose-free, with feta and olives

Cook the pasta according to the package instructions. Peel the garlic cloves and press them through a garlic press into heated oil. Fry the garlic for about 30 seconds, taking care not to brown. Halve the cherry tomatoes and 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. Add the ketchup, ajvar, mustard, chili, sugar, the chopped herbs, sour cream, and spices and bring to a boil briefly. Add 1/3 of the diced feta. Divide the pasta among plates and pour the sauce over the top. Garnish the dish with the remaining diced feta and a few olives. Serve with grated Parmesan cheese. A fresh salad makes a great addition to this dish.