Onion vegetables with spaghetti

Ingredients for 4 servings:

• 1 large onion(s)
• 2 bunch spring onions
• 1 tbsp butter
• 2 tbsp olive oil
• some saffron or 1 tsp. turmeric
• Salt and pepper, from the mill
• 500 g beefsteak tomatoes
• 100 g black olives, whole, without stones
• 400g spaghetti
• 1 bunch parsley, chopped

Instructions

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

Peel and roughly dice the onion. Trim, wash, and slice the spring onions. Heat butter and oil in a pan and gently fry the onions until soft. Season with saffron, salt, and pepper. Blanch the tomatoes in hot water, let stand briefly, then peel the skins and finely chop the tomatoes. Halve the olives. Add the tomatoes and olives to the onions. Season with salt and pepper. Cook the spaghetti in plenty of salted water until al dente, then drain, toss with the vegetables, and let stand for a minute. Arrange on plates and serve sprinkled with parsley.