Rose pasta sauce with capers and cheese

Another simple, easy dinner. The title pretty much speaks for the dish.

For 4 servings:

1-2 onions (about 100 grams)
6 garlic cloves
500-600 grams tomatoes
1/2 c cream
1/4 c Bulgarian cheese
1/4 c capers
small bit of hot pepper (optional)
olive oil for frying

Chop the onions and fry in oil in a thick-bottomed pot. Chop the garlic and add. Once the onion is translucent and the garlic is releasing a nice smell, add the tomatoes, also chopped (I don’t bother to peel my tomatoes, but you can). Cover the pot and let cook until the tomatoes are soft enough to fall apart. Then, turn off the flame, add the capers, the cheese (chopped into little cubes or crumbled) and the cream. Salt to taste.

Serve with pasta, and top with grated Romano or another cheese of your choice.

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