Andalusian pasta bowl

Ingredients for 4 servings:

• 400 g beefsteak tomatoes
• 2 onions
• 2 cloves garlic
• 200 g lean bacon
• 250 g mushrooms, fresh
• 6 tbsp oil (cold-pressed olive oil)
• 400 g pasta (thin macaroni)
• Salt
• 2 tbsp parsley, chopped
• ½ tsp paprika powder, hot
• ¼ liter wine, white, dry
• Pepper, from the mill
• 75 g olives, stuffed with peppers

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Blanch the tomatoes in boiling water, peel, deseed, and chop. Peel the onions and garlic, dice the onions, and finely chop the garlic. Dice the bacon. Clean and quarter the mushrooms. Heat 5 tablespoons of oil and cook the onions and garlic until golden brown. Add the bacon and fry until translucent. Then add the tomatoes and mushrooms and sauté for 3 minutes. Meanwhile, cook the macaroni in plenty of salted water to which the remaining oil has been added for 12 to 15 minutes. Stir the parsley and paprika into the tomato and ham mixture and pour in the wine. Season the sauce with salt and pepper and simmer for another 10 minutes. Slice the drained olives and add them after 5 minutes. Drain the macaroni, toss with the sauce, and serve quickly. Serve with a strong Spanish white wine.