Fresh tomato sauce for spaghetti

Ingredients for 3 servings:

• 1 small onion(s)
• 10 tomatoes (Roma or date tomatoes with lots of flavor)
• 150 ml red wine, dry
• 1 tsp balsamic vinegar
• ½ chili pepper(s)
• ¼ bunch basil
• 15 black olives without stones
• 1 garlic clove(s)
• 2 tbsp tomato paste
• salt and pepper
• Parmesan
• 1 tbsp butter
• 1 tbsp olive oil
• 300g spaghetti
• possibly vegetable broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the garlic and onions into the smallest possible cubes, as well as the chili pepper. Quarter and deseed the tomatoes. Cut the olives into small rings and tear the basil into small pieces. Cook the spaghetti in plenty of salted water. Fry the onion and garlic in butter and olive oil until they are nice and translucent or lightly roasted. Add the chili pepper, fry for 1 minute and deglaze with the red wine over relatively high heat. Let it reduce for about 5 minutes, then add the balsamic vinegar and reduce for another 5 minutes. If necessary, add a little more vegetable stock to prevent it from burning. Now add the tomatoes and simmer over reduced heat for 15 minutes. When the tomatoes have broken down, add the tomato paste and mix with the remaining sauce. Season to taste with salt and pepper. Purée if desired, or leave as is. Now add the olives and let the whole thing simmer over low heat for a few more minutes. Don’t rinse the cooked spaghetti, but add it straight from the pasta water to the sauce, fold it in, sprinkle with fresh basil, and mix everything together again. Now serve it on a plate and grate Parmesan cheese over it.