Spaghetti in tomato and vegetable sauce

Ingredients for 3 servings:

• 250g spaghetti
• 1 small can of tomatoes, peeled
• 1 zucchini
• 1 bell pepper(s), green
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• e.g. olive oil
• 2 tbsp tomato paste
• 250 ml water
• 1 tsp salt
• ½ tsp sugar
• 1 tsp sweet paprika powder
• ½ tsp paprika powder, hot
• 1 tsp white wine vinegar
• ½ bunch basil
• ½ small red chili pepper(s)
• ½ tsp oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onion and garlic and dice finely. Chop the chili pepper very finely. Wash the zucchini and halve it, gently scraping out the insides. Now dice it finely. Wash the bell pepper and also dice it finely. If you don’t like bell peppers, you can also remove the skin first. Remove any peels and stems from the peeled tomatoes, then chop them finely. Pluck the basil leaves and rinse them briefly. Heat 4 tablespoons of olive oil. Sauté the onions and garlic until translucent; do not brown. Now add the zucchini and bell pepper and sauté for about 3 minutes. Add the sugar, paprika, oregano, salt, white wine vinegar, chili, and tomato paste and fry briefly. Add the peeled tomatoes and their juices. Now fill with water and simmer for about 20 minutes. In the meantime, cook the spaghetti in salted water until al dente. At the end, cut the basil leaves into strips, add them, and season again. Now add fresh olive oil and a little salt, if desired. Drain the spaghetti, do not rinse with cold water, and add it to the sauce.