Pasta with Tomato-Paprika Sauce

Ingredients

• 2 cloves garlic
• 1 Shallot
• 3 tbsp olive oil
• 1 tsp tomato paste
• 1 can peeled tomatoes (ca. 340 g, in pieces)
• 4 tbsp Ajvar (paprika spread)
• Salt
• Pepper
• 1 pinch sugar
• 0.5 red bell pepper
• 500 g pappardelle
• 1 tbsp black olives (pitted)
• 1 tsp chili powder
• 2 Tbsp grated Parmesan
• basil (for garnish)

Instructions

1. 1.

   Peel and finely chop the garlic and shallot. Sauté in olive oil until translucent, add tomato paste and cook briefly, then pour in tomatoes and 50 ml water. Add Ajvar, season with salt, pepper, and sugar, cover and simmer gently.

2. 2.

   Peel, clean, deseed, quarter the bell pepper and cut into very fine strips. Add to sauce and continue cooking. Boil pasta in plenty of salted water until al dente.

3. 3.

   Meanwhile chop olives and add to sauce as well. Season sauce with chili powder.

4. 4.

   Drain pasta, let it rest briefly, then mix with sauce. Plate on warmed dishes, sprinkle with parmesan, and garnish with basil leaves before serving.