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🍝 Pasta with creamy tomato-pepper sauce

554 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1 shallot
• 3 tbsp olive oil
• 1 tsp tomato paste
• 1 can peeled tomatoes (approx. 340 g, in pieces)
• 4 tbsp ajvar (roasted pepper paste)
• salt
• pepper
• 1 pinch sugar
• 0.5 red bell pepper
• 500 g pappardelle
• 1 tbsp black olives (pitted)
• 1 pinch chili powder
• 2 tbsp grated parmesan
• basil (for garnish)

Instructions

1. 1. Heat a large pan over medium heat.
2. 2. Peel the garlic clove and the shallot.
3. 3. Finely chop the garlic and shallot.
4. 4. Add some olive oil to the hot pan.
5. 5. Sauté the chopped vegetables until translucent.
6. 6. Stir in the tomato paste and fry it briefly.
7. 7. Add the tomatoes and 50 milliliters of water to the pan.
8. 8. Stir the ajvar (roasted pepper paste) into the sauce.
9. 9. Season with salt, pepper, and a pinch of sugar.
10. 10. Let the sauce simmer gently with the lid on.
11. 11. Peel the pepper and remove the inside.
12. 12. Cut the pepper into very fine strips.
13. 13. Add the pepper strips to the simmering sauce.
14. 14. Let the pepper cook in the sauce.
15. 15. Bring plenty of water to a boil in a pot.
16. 16. Salt the cooking water generously.
17. 17. Cook the pasta until al dente.
18. 18. Chop the olives coarsely.
19. 19. Add the olives to the sauce.
20. 20. Finish seasoning the sauce with chili powder.
21. 21. Drain the pasta.
22. 22. Let the pasta drain briefly.
23. 23. Mix the pasta with the finished sauce.
24. 24. Warm the serving plates.
25. 25. Plate the pasta on the warm plates.
26. 26. Sprinkle grated Parmesan cheese over it.
27. 27. Garnish with fresh basil leaves.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 554
• Protein: 18 g · Fett/Fat: 13 g · Carbs: 89 g