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🍽️ Penne with Vegetable Bolognese

470 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• garlic cloves 2 pcs.
• carrots 4 pcs.
• celery stalks 0.5 pcs.
• bell pepper, red 1 pcs.
• cherry tomatoes 500 g
• olives, black 75 g
• salt pinch
• olive oil 4 tbsp
• tomato paste 1 tbsp
• pepper, black ground pinch
• sugar pinch
• oregano, dried pinch
• tomatoes, chopped 425 g
• water 200 ml
• penne rigate 500 g
• basil, fresh 20 g

Instructions

1. 1. Cut the onions in half.
2. 2. Remove the outer skin of the onions.
3. 3. Chop the onions finely.
4. 4. Peel the garlic cloves.
5. 5. Chop the garlic finely as well.
6. 6. Thoroughly wash the carrots, celery stalks, bell peppers, and tomatoes.
7. 7. Peel the carrots.
8. 8. Halve the bell peppers.
9. 9. Remove the tough stem and seeds from the bell pepper.
10. 10. Halve the tomatoes.
11. 11. Remove the stem of the tomatoes.
12. 12. Dice the tomatoes finely.
13. 13. Dice the carrots, celery, bell peppers, and tomatoes finely.
14. 14. Drain the olives.
15. 15. Slice the olives into rings.
16. 16. Pour about 5 liters of water into a large pot.
17. 17. Salt the water.
18. 18. Bring the salted water to a boil.
19. 19. Take a second pot.
20. 20. Add the oil to the second pot.
21. 21. Heat the oil over medium heat.
22. 22. Add the onions, garlic, carrots, and bell peppers to the hot oil.
23. 23. Sauté the vegetables for about 3 minutes.
24. 24. Add the celery and tomatoes.
25. 25. Cook everything for another 3 minutes.
26. 26. Add the tomato paste to the pan.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with pepper.
29. 29. Add a little sugar.
30. 30. Add oregano.
31. 31. Stir the spices briefly.
32. 32. Deglaze the sauce with the chopped tomatoes.
33. 33. Add water.
34. 34. Place the lid on the pot.
35. 35. Let the sauce simmer for about 15 minutes.
36. 36. Add the penne to the boiling salted water.
37. 37. Cook the penne for about 9 minutes.
38. 38. Cook the pasta al dente (firm to the bite).
39. 39. Pour the pasta into a colander.
40. 40. Let the pasta drain well.
41. 41. Wash the basil.
42. 42. Shake the basil dry.
43. 43. Pluck the basil leaves from the stems.
44. 44. Add the olives to the sauce.
45. 45. Season the sauce to taste.
46. 46. Place the penne on the plates.
47. 47. Top the pasta with the vegetable bolognese.
48. 48. Garnish the dish with the basil leaves.

Nutrition per serving

• kcal: 470
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 74 g