FRIJE

Instructions

• 1.   Roughly chop the parsley.
• 2.   Cut the olives in half and peel the garlic cloves.
• 3.   Cut the cherry tomatoes in half and dice the plum tomatoes.
• 4.   Pour the tomato puree into the saucepan and add 150 ml of water per person.
• 5.   Break the linguine in half and add them to the sauce, making sure they are completely covered.
• 6.   Add the tomatoes, olives, capers, garlic cloves, and most of the parsley to the linguine, season with salt and pepper.
• 7.   Cook covered for 12 to 14 minutes. Stir well from the bottom regularly to prevent sticking.
• 8.   Meanwhile, crumble the feta cheese.
• 9.   Off the heat, stir well one last time, then season with salt and pepper.
• 10.   Serve the linguine on plates.
  Garnish with feta cheese and the remaining parsley, and most importantly, remember to remove the garlic cloves.

Notes & Suggestions

• Adapted from Peter's recipe.

Nutritional information *