My Mediterranean linguine

WHAT? 150g. Linguine

2 litres vegetable stock 1-2 teaspoons of tomato paste (peltes)

1 spring onion, 3-4 cloves garlic, 4-5 cherry tomatoes - all thinly chopped

5-6 olives, 10 capers

Splash of ouzo

4-5 basil leaves

3-4 tablespoons extra virgin olive oil

½ lemon

mizithra cheese - grated, for serving

HOW TO?

1️⃣Cook the linguine in the vegetable stock for 7 minutes.

2️⃣In a different pan, sauté in olive oil the tomatoes and the garlic for 2-3 minutes. Add the tomato paste and let it cook for 2-3 minutes.

3️⃣Add the capers and the olives and mix. 4️⃣Splash with the ouzo and let evaporate for 4-5 minutes. With a tongue, add the pasta in your pan with 2-3 spoons of the precious water and carry on cooking. Add the lemon juice. At the end add the basil leaves and turn off the heat.

5️⃣Serve the pasta with grated cheese and extra virgin olive oil for extra flavour and grate some lemon zest.

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