Pasta with tomato sauce à la Pesto Rustico

Ingredients for 3 servings:

• 3 small onions
• 2 cloves garlic
• 2 tbsp, heaped tomato paste
• 2 cans of chopped tomatoes, 425 g each
• some basil leaves
• 2 bell peppers, color as desired
• 1 small zucchini
• e.g. Parmesan
• Oil for frying
• salt and pepper
• possibly sugar
• 250 g pasta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Finely chop the onions and garlic and sauté in a pan. As soon as the onions are translucent, add the tomato paste. As soon as it smells nice and of tomatoes and the sediment is lightly browned, carefully add the chopped tomatoes. Simmer the tomato sauce on low heat until it becomes creamy. This will vary depending on the tomatoes you use and can take from 30 minutes to 1 hour. In the meantime, dice the peppers and zucchini. As soon as the tomato sauce has reached the desired consistency, remove the pan from the heat. Bring the pasta water to a boil and heat a pan with oil. Prepare the pasta according to the package instructions. Briefly fry the vegetables, then stir into the tomato sauce and season with salt and pepper. If the tomato sauce is very acidic, add a little sugar. Drain the pasta. Whether you stir the sauce directly into the pasta or serve both separately is a matter of taste, as is whether you want to serve it with Parmesan cheese. Of course, the whole thing is vegan only without Parmesan and egg-free pasta. The sauce, without pasta and Parmesan, has about 320 kcal per person.