Nut and olive Bolognese

Ingredients for 4 servings:

• 1 tbsp extra virgin olive oil
• ½ red bell pepper(s)
• 1 small onion(s), red
• 2 garlic cloves, possibly less
• some thyme
• some oregano
• 250 ml tomato(s), pureed (tomato frito)
• 3 packs of pitted green olives (Manzanilla, 225 g)
• 2 tbsp nuts, ground
• ½ bunch parsley
• 2 pinch(s) sea salt, coarse
• 2 pinch(s) pepper, black
• 400 g pasta
• salt water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

a delicious vegetarian pasta sauce

Cook the pasta al dente in plenty of salted water. Meanwhile, heat the oil, finely chop the peeled onion and garlic clove, and cook in the oil until translucent. Pat the rinsed olives dry, add them to the pan, and simmer. Deglaze with the tomato frito and stir in the ground nuts (leaving some for garnish if desired). Cut the herbs over the top with kitchen scissors and season with sea salt and pepper. Finally, also cut the washed parsley over the top with scissors and fold in. Simmer uncovered over medium heat for 10 minutes. Drain the pasta, let it drain briefly, and arrange on 4 plates. Spoon the sauce over the pasta, sprinkle with the remaining nuts, if desired, and serve immediately.