Summary

Ingredients

• 450 g pasta, (fusilli), preferably colored
• 3 tomato (s)
• 10 olives, green, pitted
• 1 onion (s)
• 0.5 clove ½ garlic
• 500 ml tomato (s), happened
• 25 ml whipped cream
• 1 teaspoon, heaped ajvar
• some olive oil
• 50 g sunflower seeds
• Basil, fresher
• oregano
• marjoram
• sage
• thyme
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Heat some olive oil in a saucepan. Cut the onion into large pieces and the garlic into small pieces. Quarter the olives. Wash the tomatoes and cut them into large pieces. Now put the pasta water on to the boil.
2. Fry the onion pieces in the heated oil until they are a little translucent. Add the garlic and olives, fry for a few minutes. Add ajvar and stir everything, let fry for a few more minutes. Add tomatoes and fry for a few minutes. Now deglaze with the tomatoes and whipped cream, stir everything and wait until the sauce simmer.
3. Then add about 2.5 teaspoons of salt to the boiling pasta water and add the fusilli to the water. Meanwhile, season the sauce with salt, pepper, oregano, thyme, sage and marjoram. Add fresh basil and simmer for a total of about 10 minutes, stirring occasionally (until the noodles are ready). Meanwhile, toast the sunflower seeds lightly brown without oil. Arrange the finished noodles with the sauce, sprinkle with the sunflower seeds and decorate with fresh basil.