Pasta with Braised Tomatoes and Basil

Ingredients

• 400 g pasta (e.g., penne)
• Salt
• 2 Garlic cloves
• 1 onion
• 40 g pitted black olives
• 500 g tomatoes
• 2 tbsp olive oil
• 50 ml red wine (or vegetable broth)
• 50 g Parmesan (1 piece)
• 20 g whole wheat breadcrumbs (2 tbsp)
• 20 g basil (1 bundle)
• Pepper

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente. Drain and set aside.

2. 2.

   Meanwhile, peel garlic and onion, then finely dice them. Dice olives as well. Wash tomatoes, halve them, remove stems, and cut into cubes.

3. 3.

   Heat oil in a pan over medium heat. Sauté garlic, onion, and olives for 3–4 minutes. Add tomatoes and cook another 3–4 minutes. Pour in red wine and simmer on low heat for 5 minutes.

4. 4.

   Grate Parmesan finely and mix with breadcrumbs. Wash basil, pat dry, then finely chop except a few leaves.

5. 5.

   Add everything to the tomato mixture and season with salt and pepper.

6. 6.

   Combine pasta with the braised tomatoes, divide among four plates, and garnish with remaining basil leaves.