Pasta Puttanesca

Cut onion into cubes. Press garlic. Pit the yayla olives and chop them.

In a over medium heat pot, add olive oil, onions and fry until translucent, about 5 minutes. Add the garlic, olives and paprika-tomato paste and sauté for another 2 minutes. Add spices, soy sauce and a little bit of water. Add the cherry tomatoes and put the lid on. The sauce now needs to simmer for 20-25 minutes. Stir occasionally so that nothing burns. Adjust the heat to low/medium. The tomatoes can be crushed a little with a wooden spoon.

Boil water with plenty of salt in a large pot. Now add the pasta and cook for 2 minutes less than directed. Set some pasta water aside.

Cut Edam slices into small cubes.

Add the pasta to the sauce and cook for 2 minutes, adding some pasta water. This thickens the sauce. Now add the Edam cheese and stir well.

Place the finished pasta in a large bowl, crumble the white cheese over it with your fingers and decorate with chives and olives.