John Myers
Ingredients for 8 servings:
- 300 g pasta (preferably small penne)
- 60 g tomatoes, dried, preserved in oil
- 60 g olives, black, without stones, preferably already sliced
- 250 g sheep’s cheese / feta cheese, good, preferably fresh from the market
- 4 tbsp tomato paste
- 2 cloves garlic
- 4 tbsp vinegar (sherry vinegar)
- ¼ liter olive oil
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
Cook the pasta “al dente” according to the package instructions, but not too soft, and drain in a colander. Heat the tomato paste with oil and the garlic crushed through a garlic press. It will look a bit strange, but don’t worry, it’s meant to be done. Then pour it over the still-warm pasta, stir in the sherry vinegar, the diced feta cheese, and the sliced olives, and let it rest. The pasta salad tastes best when prepared the day before, or early the day of so that everything is well-seasoned. It goes very well with barbecues, at parties (where it was always a hit with me), with a piece of roasted meat, or with the “Andalusian schnitzels” already available at the CK. Enjoy.
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