Linguine with a grilled vegetable sauce

Ingredients for 4 servings:

• 5 pointed peppers, red
• 500 g tomatoes
• 3 onions
• 1 garlic clove(s)
• 2 tbsp sea salt, coarse
• 1 tbsp black pepper, freshly ground
• 30 g butter
• 125 ml balsamic vinegar
• 65 ml olive oil
• 500g linguine
• Grana Padano
• 1 jar black olives, pitted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Preheat the oven to 180°C. Halve the peppers and remove the seeds. Halve the tomatoes and remove the blossoms. Peel and halve the onions and garlic clove. Place the vegetables on a baking sheet. Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper. Bake the vegetables in the oven on the second rack from the top for 55 minutes. Cook the linguine until al dente. After the hour has passed, puree the vegetables, including any liquid that has collected on the baking sheet, with the butter in a blender. Pour the sauce over the linguine, let it stand for a moment, and then serve. Sprinkle everything on the plates with Grana Padano and garnish with black olives.