Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 150 g olives, reen, pitted, rouhly chopped
- 150 g olives, black, pitted, rouhly chopped
- 2 tablespoon capers
- 1 onion (s)
- 1 large carrot
- 2 clove (s) garlic, roughly chopped
- 2 tablespoon tomato paste
- 800 g tomato (s), chopped (can)
- Basil - leaves, chopped
- some sugar
- 3 tablespoon vegetable oil for frying
- 2 tablespoon olive oil, cold-pressed
- Ground pepper
- 600 g pasta
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel the onion and carrot, then chop very finely. Cook the pasta until al dente according to the package instructions.
- Heat vegetable oil in a pan and sauté carrot with onion in it. Add tomato paste and garlic. Gradually add the tomatoes and reduce a little. Add the olive pieces, capers, basil, sugar, pepper and olive oil. If necessary, add salt to taste. Let everything simmer for another 7 minutes.
- Serve on top of the pasta with freshly grated parmesan.
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