Whole-wheat penne with tomato and olive sauce

Ingredients for 2 servings:

• 2 tbsp olive oil
• 400 g penne (wholemeal)
• 1 ½ onions
• 2 cloves garlic
• 2 can/n tomatoes, peeled
• 1 jar olives
• 1 small chili pepper(s) or cayenne pepper
• 2 tbsp crème fraîche
• some salt and pepper
• some basil
• some oregano
• some thyme
• some Parmesan, grated
• some herb butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Add the penne to plenty of boiling salted water and cook for 7-9 minutes. Meanwhile, heat the olive oil in a saucepan. Sauté the chopped onion. After a few minutes, add the finely chopped garlic. Deglaze with the canned tomatoes and puree. Stir in the chili pepper or cayenne pepper and olives. Season with salt and pepper. Bring everything to a boil, then add the basil, oregano, and thyme. Pour the crème fraîche into a cup and stir in some of the hot sauce to warm it up. Then slowly stir it into the sauce. Drain the penne through a sieve and melt the herb butter on top. Serve the pasta with the sauce and sprinkle with Parmesan cheese.