Summary

Ingredients

• 400 g beefsteak tomato (s)
• 2 onions)
• 2 cloves garlic)
• 5 tablespoon oil
• 200 g bacon
• 250 g mushrooms, fresh
• 2 tablespoon parsley, chopped
• 0.5 teaspoon ½ paprika powder
• 0.25 liter ¼ red wine
• salt and pepper
• 75 g olives, pitted
• 400 g pasta (macaroni)

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Instructions

1. Cook the pasta al dente according to the instructions on the package. Scald the beefsteak tomatoes with boiling water, peel, core and chop. Peel and dice the onions and garlic.
2. Heat the oil in a pan or saucepan. Let the garlic and onions in it turn golden yellow. Dice the bacon and add. Clean, dice and add the mushrooms. Stew everything for 3 minutes.
3. Stir the parsley and paprika into the tomato and ham mixture. Pour the wine over the sauce, season with salt and pepper and simmer for 5 minutes.
4. Drain the olives, cut into slices and add to the sauce, cook for 5 minutes. Mix the sauce with the pasta and serve.