Pasta with Tomato Sauce and Large Olives

Ingredients

• 500 g fusilli
• Salz
• 6 Tomaten
• 1 Zwiebel
• 2 Knoblauchzehen
• 3 EL Olivenöl
• 150 ml trockener Weißwein
• 100 g schwarze Oliven (Kalamata)
• 1 Prise Zucker
• Pfeffer (aus der Mühle)
• gehobelter Käse zum Bestreuen (z. B. Ziegenkäse)
• Petersilie (für die Garnitur)

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Heat tomatoes, cool, peel, quarter, seed and dice. Peel onion and garlic and finely dice them as well. Sauté both in hot oil until translucent. Add tomato cubes, deglaze with wine, and simmer gently for about 10 minutes.

3. 3.

   Add olives and season with salt, sugar, and pepper. Toss the drained pasta through the sauce, sprinkle with grated cheese, and serve garnished with parsley.