Pasta with Bell Pepper Onion Sauce

Ingredients

• 4 onions
• 2 carrots
• 2 yellow bell peppers
• 250 g cherry tomatoes (red and yellow)
• 2 tbsp olive oil
• 250 ml vegetable broth
• 1 tin saffron (0.1 g)
• Salt
• pepper (from grinder)
• 0.5 tsp paprika powder (sweet)
• 400 g fusilli
• 2 tbsp butter
• 2 tbsp freshly chopped herbs (e.g., dill, parsley, chives)
• 1 tbsp capers (glass)
• dill for garnish

Instructions

1. 1.

   Peel the onions and cut them into strips. Peel and segment the carrots. Wash, trim, slice the bell peppers into strips and halve them lengthwise. Wash and halve the tomatoes. Heat the oil in a pot and sauté the onions with the carrots and bell peppers for 2-3 minutes. Then add the broth, saffron, salt, pepper and paprika; let it simmer gently for 8-10 minutes. In the last 2-3 minutes fold in the tomatoes.

2. 2.

   Cook the fusilli in boiling salted water until al dente. Drain, set aside, then toss with melted butter. Season lightly and stir in the herbs.

3. 3.

   Add the capers to the vegetable mixture and taste. Garnish with dill and serve alongside the pasta.