John Myers
Ingredients for 4 servings:
- 1 mango(s), ripe
- 2 onions, red
- 1 chili pepper
- 100 g olives, black, pitted
- ½ bunch coriander, alternatively parsley
- 3 tbsp olive oil
- 400 g tomatoes, peeled
- 125 ml red wine
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 bay leaf
- ½ cinnamon stick(s)
- 2 cloves
- salt and pepper
- 400g penne
- possibly Parmesan, grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
simple, quick and vegetarian
Peel the mango and remove the flesh from the stone, then cut into small cubes. Peel the onions, halve them, and finely slice them. Rinse the chili pepper, cut them lengthwise, remove the seeds, and chop them finely. Roughly chop the olives. Wash the coriander and pluck the leaves from the stems. Heat the oil in a pan and sauté the onions and mango over low heat. Add the peeled tomatoes with their liquid and mash them with a fork. Increase the heat to high. Pour in the red wine and balsamic vinegar. Add the olives, honey, bay leaf, cinnamon stick, and cloves, and season with salt and pepper. Bring to a boil and simmer uncovered for 10 minutes until the sauce has reduced to the desired consistency. Remove the spices and season again to taste. Cook the pasta in plenty of salted water according to the instructions. Pour the sauce over the drained pasta and sprinkle with Parmesan cheese, if desired. Tip: This sauce is also great for meat.
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