Mediterranean pasta and vegetable pan

Ingredients for 4 servings:

• 1 small zucchini
• 6 small pointed peppers
• 1 small can of mushrooms
• 2 garlic cloves
• 1 m.-sized onion(s)
• 1 onion(s), red
• 2 tomatoes
• 50 g smoked bacon
• 1 tsp herbs, frozen (8 herbs)
• 4 tbsp olive oil
• 1 tsp tomato paste
• ¼ liter vegetable broth
• 1 pinch of chili flakes
• Salt and pepper, black from the mill
• 1 sprig(s) oregano or dried oregano
• 400 g pasta to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the bacon into small cubes, peel the garlic and also cut into small cubes. Peel the onions, halve them, and slice them into thin rings. Wash the bell peppers, deseed them, halve them, and cut them into small pieces. Wash the zucchini and cut them into slices about 5 mm thick. Pour boiling water over the tomatoes, then peel and cut them into small pieces. If you like, you can remove the seeds from the tomatoes; I leave them in. Cook the pasta until al dente. Heat the olive oil in a large pan (preferably an iron skillet), but be careful not to overheat the oil. Add the bacon, onion rings, and oregano sprig to the pan and fry for 2-3 minutes. Add the bell peppers, zucchini, mushrooms, and tomato pieces, and season with salt and pepper. Cook over medium heat for 10 minutes, stirring frequently. Pour the vegetable stock into the pan and bring everything back to a boil briefly. Stir in the tomato paste. Finally, add the herbs and chili flakes and season to taste. Serve with the noodles.