Summary

Ingredients

• 1 small onion (s)
• 10 tomato (s) (Roma or date tomatoes with a lot flavor)
• 150 ml red wine, dry
• 1 teaspoon balsamic vinegar
• 0.5 ½ chilli pepper (s)
• 0.25 ¼ bunch basil
• 15 olives, black without a core
• 1 clove garlic
• 2 tablespoon tomato paste
• salt and pepper
• Parmesan
• 1 tablespoon butter
• 1 tablespoon olive oil
• 300 g spahetti
• possibly vegetable broth

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Instructions

1. Cut the garlic and onions into the smallest possible cubes, as well as the chilli pepper. Quarter and core the tomatoes. Cut the olives into small rings and finely pluck the basil.
2. Cook the spaghetti in plenty of salted water
3. Fry the onion and garlic in butter and olive oil until they are translucent or lightly toasted. Add the chilli pepper, roast for 1 minute and deglaze with the red wine over a relatively high heat. Let it boil down for approx. 5 minutes, then add the balsamic vinegar and continue to boil down for approx. 5 more minutes. If necessary, add a little vegetable stock so that it doesn`t burn. Now add the tomatoes and simmer for 15 minutes on a reduced heat. When the tomatoes have crumbled, add the tomato paste and mix with the rest of the sauce. Season to taste with salt and pepper.
4. Puree as desired or leave as it is. Now the olives are added and the whole thing smuggles for a few more minutes over low heat.
5. Do not rinse the finished spaghetti but pour it straight from the pasta water into the sauce, fold in, sprinkle the fresh basil on top and mix everything together again.
6. Now put it on the plate and grate the parmesan cheese over it.