Summary

Ingredients

• 1 ½ onion (s), finely chopped
• 2 cloves garlic
• 1 can / s tomato (s) (pizza tomatoes)
• 5 tablespoon olives, black, pitted
• 3 tablespoon capers
• 1 teaspoon vegetable stock, preferably Italian
• 0.5 teaspoon ½ sambal oelek
• salt and pepper
• 250 g penne
• Parmesan, freshly grated
• 1 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. Finely chop the onions and fry them in a pan in olive oil until translucent. Add tomatoes and stir. Half fill the empty tomato can with water and add to the sauce. Chop the garlic into small pieces, pour about 0.5 teaspoon salt over them and mash or press. Add half of the garlic pulp to the simmering tomato sauce. Cut the pitted olives into thin strips and add to the sauce. Add water for the pasta.
2. Add the vegetable stock powder, sambal olek and capers (with some of the caper water) to the sauce and stir everything together. As soon as the water boils, add a little salt and olive oil. Cook the pasta until al dente.
3. While the sauce is simmering until it is nice and creamy. Make sure that nothing burns. Finally, add a little salt and pepper to taste. Rub some parmesan over the served food.