Quick pizzaiola with linguine

Ingredients for 2 servings:

• 5 garlic cloves
• 1 small onion(s) or 2 shallots
• 2 tbsp capers
• 1 handful of olives, black or green or both
• e.g. tomato paste
• 250 g linguine, alternatively spaghetti
• possibly chili
• some olive oil
• 1 dashes lemon juice, for organic lemons also some zest
• 1 handful of salt for the pasta water

Instructions

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

vegetarian

Finely chop two-thirds of the garlic, onion or shallots, olives, and capers together to make a kind of pesto. Add chili, fresh or dried, if desired. Note: If you don’t want it too spicy, use only about a pinch of chili. Put the pasta water on the stovetop with the salt and bring to a boil. Sauté the pesto in a pan with the olive oil. Add the tomato paste and sauté. Season with lemon juice to taste. Continue to simmer over low heat with the lid closed. Cook the pasta according to the package instructions and, just before it is tender, thicken the contents of the pan with 1-2 cups of pasta water and bring to a boil briefly. Add the pasta to the sauce using pasta tongs and toss to coat. Add the remaining garlic and let it simmer for about 1 minute with the lid closed.