Penne al Arrabbiata

Ingredients for 3 servings:

• 1 tomato(s), dried
• 1 m.-sized onion(s)
• 3 cloves garlic
• 2 tsp tomato paste
• 1 can/n tomatoes, chunky
• 2 tsp capers (nonpareils)
• 2 tbsp black olives, pitted
• 1 pinch(s) salt and pepper, black
• 1 chili pepper(s)
• olive oil
• 300g penne

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

With capers and olives

First, dice the onion. Then finely chop the garlic and then the chili. Dice the sun-dried tomato. Cut the olives in half and set aside. Cook the pasta al dente in plenty of salted water. Heat the olive oil in a pan. Fry the onions and garlic until golden brown, then add the chili and sun-dried tomatoes and stir once. Add the tomato paste and sauté for a few seconds. Add the chopped tomatoes and bring the sauce to a boil, stirring constantly. Simmer on low heat for about 5-6 minutes, then add a little of the pasta water to the sauce. Then add the capers and olives and heat through again. Season with salt and pepper. Drain the pasta and toss with the sauce. Serve beautifully and enjoy!