for 4 person

Sauce

1	onion
2	garlic cloves
1	red chilli pepper

800 g

red peppers

3 tbsp	olive oil
2 tbsp	tomato puree
1 tbsp	oregano leaves

1 sachet	saffron
1 dl	white wine
150 g	cherry tomatoes
2 ½ dl	water
½ dl	white balsamic vinegar
¾ tsp	salt

Pasta

500 g	pasta (e.g. Linguine)
	salted water, boiling

To serve

40 g	Kalamata olives
1 tbsp	oregano leaves

How it's done

Sauce

Peel and finely chop the onion, press the garlic and cut the chilli pepper into rings, remove the seeds.

Deseed the pepper and cut lengthwise into strips.

Heat the oil in a pan. Sauté the onion, garlic, chilli pepper, tomato puree and oregano for approx. 3 mins.

Add the pepper and saffron, cook for approx. 5 mins. Pour in the wine and reduce almost completely. Add the tomatoes, water and balsamic, season with salt, cover and simmer for approx. 20 mins. until soft.

Pasta

Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta.

To serve

Pit and halve the olives. Mix the pasta, reserved cooking water and olives with the sauce, plate up. Garnish with the oregano.

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