Fresh tomato pasta

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 400 g cherry tomatoes, fresh
• 3 stalks of parsley, flat
• 200 g pasta (linguine)
• 4 tbsp olive oil
• ½ tsp sugar
• 20 g capers (drained)
• 40 g olives, black, pitted
• some salt
• some pepper
• 4 tbsp cheese, finely grated Italian hard cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil plenty of water for the pasta. Peel the onion, halve it, and slice it into thin strips. Peel the garlic clove and slice it thinly. Halve the cherry tomatoes. Chop the parsley. Salt the boiling pasta water and cook the linguine until al dente. Meanwhile, heat the olive oil in a saucepan. Sauté the onion and garlic over medium heat for 2 minutes. Add the tomatoes, sugar, and 3 tablespoons of the pasta cooking water and cook for 5 minutes. Mix the olives, capers, and parsley with the tomatoes. Season with salt and pepper. Drain the pasta and immediately toss it with the tomato sauce. Serve sprinkled with finely grated Italian hard cheese.