Fruity tomato-olive-feta sauce with capers

Ingredients for 2 servings:

• 4 tomatoes, ripe
• 4 black olives
• 4 green olives
• 1 clove(s) garlic
• 2 spring onions
• 1 tbsp capers
• 1 tbsp tomato paste
• 1 chili pepper(s), red, medium hot
• 50 ml olive oil, high-quality, mild
• 100 g feta cheese
• ½ bunch parsley, flat or frozen
• some garlic salt, or regular salt
• some black pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Lukewarm or cold pasta sauce for warm summer days

Finely dice the tomatoes and remove the seeds. Finely slice the spring onions. Do not peel the garlic, just crush it. Finely chop the capers and quarter or eighth the olives, depending on their size. Finely slice the chili. Dice the feta into small cubes. Chop the parsley. Heat 2 tablespoons of olive oil in a pan and sauté the tomato paste, garlic, and chili. Remove the garlic and toss all the remaining ingredients, except for the feta cheese and parsley, in the pan for 1 minute. Then remove the pan from the heat. Press the garlic, add the remaining olive oil, and the feta cheese to the sauce and mix. Season to taste with pepper and salt (be careful, the capers and feta also release salt). This sauce goes best with spaghettini or spaghetti. You can stir these into the sauce and serve immediately. Or you can refrigerate the sauce for 1-2 hours. This will infuse the sauce even more, making it even more refreshing on particularly hot summer days. The sauce also goes well as a bruschetta spread (serve on briefly toasted baguette slices), then also with a little more garlic.