Andalusian pasta bowl

Ingredients for 3 servings:

• 400 g beefsteak tomatoes
• 2 onions
• 2 garlic cloves
• 5 tbsp oil
• 200 g bacon
• 250 g mushrooms, fresh
• 2 tbsp parsley, chopped
• ½ tsp paprika powder
• ¼ liter red wine
• salt and pepper
• 75 g pitted olives
• 400 g pasta (macaroni)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Cook the pasta according to the package instructions until al dente. Blanch the beefsteak tomatoes in boiling water, skin, deseed, and chop. Peel and dice the onions and garlic. Heat the oil in a pan or saucepan. Cook the garlic and onions until golden brown. Dice the bacon and add. Clean and dice the mushrooms, and add them as well. Sauté everything for 3 minutes. Stir the parsley and paprika into the tomato and ham mixture. Pour the wine over the sauce, season with salt and pepper, and simmer for 5 minutes. Drain the olives, slice them, and add them to the sauce. Cook for 5 minutes. Mix the sauce with the pasta and serve.