crumbly vegetable onions with tomato, corn

Ingredients for 3 servings:

• 225 g pasta, wholemeal spirals or other
• 1 vegetable onion(s), approx. 350 g
• 2 cloves garlic
• 10 ml oil (coconut oil)
• 150 g tomato(s), pureed, homemade, or from a package
• 1 class can/n corn kernels, 150 g
• Herb salt, for seasoning
• 3 tsp extra virgin olive oil
• ½ bunch chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

and whole wheat spirals

Peel the onion and dice it into fairly small cubes. Peel the garlic cloves and dice finely. Heat coconut oil in a pan and fry both. They shouldn’t brown, so for about 2–3 minutes, then add the passata, bring back to a boil, and cook with the lid on for another 5–8 minutes. The onions should still have some bite, so please taste them. Add the corn about 3 minutes before the end of cooking. Season with herb salt. Meanwhile, cook the pasta according to the instructions; it should also still have some bite. Place the pasta in bowls, top with the vegetables, 1 teaspoon of olive oil each (I do this for flavor), and sprinkle with finely chopped chives.