• Cut the tomatoes in four
• Chop the herbs up finely
• Mince the grarlic
• Crumble or finely grate the manouri

1. Mix the tomatoes, sugar and herbs and set aside.

2. Boil the pasta in plenty of salted water and drain once they have reached al dente boiling point.

3. Add the steaming pasta to the tomatoes.

4. Warm slightly the olive oil in a frying pan and soften the garlic. Add Gaea Kalamat Olive Pâté, the zest, the balsamic vinegar and stir for 1 minute. Add the mixture to the pasta.

5. Taste for salt and pepper and garnish with grated manouri cheese.