Summary

Ingredients

• 250 g spahetti or penne
• 400 g tomato (s), chunky (can)
• 1 onion (s), red
• 1 clove garlic
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 2 sprigs rosemary
• 5 leaves sage
• 1 tablespoon oregano, sep.
• Balsamic vinegar
• 1 teaspoon olive oil
• Salt and pepper, black
• Paprika powder, (rose paprika)
• 100 g feta cheese
• 40 g olives, black
• 70 g ham, raw, diced
• some basil, fresh

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Instructions

1. Cook pasta “al dente”.
2. Cut the onion and garlic into small cubes. Finely chop the rosemary and cut the sage leaves into fine strips.
3. Heat the olive oil in a saucepan and sweat the onion and garlic cubes until translucent. Spread the sugar over it and let it caramelize briefly. Add the tomato paste and then deglaze with a dash of balsamic vinegar.
4. Add the chunky tomatoes and herbs (oregano, sage and rosemary). Let the whole thing simmer on a low flame for a few minutes.
5. In the meantime, cut the olives and feta cheese into fine cubes. Mix both with the ham cubes.
6. Season the tomato sauce with salt, pepper and rose paprika and then add to the cooked noodles.
7. Arrange the pasta on a plate and spread the olive, feta and ham mixture on top and garnish with a few basil leaves.