Summary

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

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Instructions

1. Peel the onion and carrot, then chop very finely. Cook the pasta until al dente according to the package instructions.
2. 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.
3. Serve on top of the pasta with freshly grated parmesan.