Pasta with tomatoes, olives and capers

Ingredients for 2 servings:

• 250 g pasta, short (e.g. penne or fusilli) made from durum wheat semolina
• salt water
• 1 onion(s), red, finely diced
• 2 garlic cloves, chopped
• 1 can of tomatoes, peeled
• 3 tbsp olives, black, cut into rings
• 1 tbsp capers, chopped (heaped tbsp)
• 1 tbsp Aceto balsamico, darker
• 1 pinch(s) of sugar
• e.g. olive oil
• Salt and pepper, black
• Oregano, dried
• Thyme, dried
• Chili powder, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Heat a splash of olive oil in a pan and fry the diced onion and chopped garlic until translucent. Finely chop the tomatoes and add to the onions. Braise briefly. Add the olive rings and chopped capers. Simmer for another three to five minutes, then add the juice from the tomato can. In the meantime, cook the pasta al dente in salted water according to the package instructions. Add the pinch of sugar and the balsamic vinegar to the tomato mixture and season with salt, pepper, and perhaps more chili, thyme, and oregano. If the vegetables seem too thick, stir in a little more water if desired. Carefully fold the tomato mixture into the cooked pasta, mix well and gently so as not to damage the pasta, and serve.