Potatoes in Spicy Tomato Sauce

Ingredients

• 500 g small waxy potatoes (triplets)
• Salt
• 2 small onions
• 2 Garlic cloves
• 1 red chili pepper
• 4 tbsp olive oil
• pepper (ground)
• 1 tbsp balsamic vinegar
• 100 ml Vegetable broth
• 400 g peeled canned tomatoes
• 2 tbsp lemon juice
• 100 g olives (pitted)
• 3 tbsp toasted pine nuts

Instructions

1. 1.

   Wash potatoes thoroughly and boil in salted water for about 20-30 minutes until tender. Meanwhile, peel onions and cut into rings; peel garlic and finely chop; wash chili, remove seeds, and finely chop.

2. 2.

   Heat oil in a pan and sauté garlic, onion, and chili, seasoning with salt and pepper. Deglaze with balsamic vinegar and 2 tbsp broth, reducing almost completely. Add tomatoes, lemon juice, and remaining broth, then simmer for about 10 minutes.

3. 3.

   Drain olives and add them to the sauce; taste and adjust seasoning. Drain potatoes, place in serving bowls, pour sauce over them, and sprinkle toasted pine nuts on top. Serve immediately.