Pasta with celery and tomato sauce

Ingredients for 2 servings:

• 250 g pasta (e.g. penne, uncooked gnocchi, etc.)
• salt water
• ½ tbsp butter
• possibly garlic
• ½ bunch celery
• ½ tbsp beef broth or vegetable broth, instant
• ½ kl. can/n tomatoes, chopped
• 50 g cream
• 1 tsp thyme, dried
• 1 shot of red wine
• ½ tsp ajvar
• ¼ tsp sambal oelek
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

ideal for using up leftovers

Cook the pasta in plenty of salted water according to the package instructions. Melt the butter in a shallow saucepan. Wash and trim the celery, and cut it into small slices. Brown it in the butter. Then combine with the beef stock or vegetable stock (for vegetarians). Top up with the chopped tomatoes and cream and stir well. Stir in the thyme and add the red wine. Season with ajvar and sambal oelek. Then season with salt and pepper. If desired, add more thyme. The sauce is ready when the pasta is done, which should be around the same time. If desired, you can also brown a clove of garlic before the celery. The ajvar can also be omitted.