Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 3 tablespoon olive oil
• 1 chilli pepper (s), red, dried
• 1 pinch oregano, dried
• 1 tablespoon parsley, chopped
• 400 g tomatoes, chunky
• 250 g penne or other small pasta
• Salt and pepper from the mill
• 3 tablespoon olives, black, pitted
• 2 tablespoon capers
• 20 g pecorino or parmesan in one piece

Print Recipe Pin Recipe

Instructions

1. Finely dice the onion and garlic. Heat the oil in a saucepan and fry the onions until translucent. Add the garlic, crumbled chilli pepper and herbs and sauté briefly. Stir in the tomatoes, season with salt and let the sauce simmer openly for about 10 minutes, stirring occasionally.
2. Cook the pasta in boiling salted water according to the instructions on the packet until it is firm to the bite.
3. Roughly chop the olives. Add the capers to the sauce and let it simmer for about five minutes.
4. Drain the pasta, mix into the sauce and season with salt and pepper. Slice the pecorino over it.
5. 710 Kcal per serving.