Tagliatelle with ratatouille

Ingredients for 2 servings:

• 1 zucchini
• 1 bell pepper(s), red
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 can of chopped tomatoes (approx. 400 g)
• 1 stalk of basil
• 2 tbsp rapeseed oil
• n. B. herb salt and pepper
• 1 tbsp paprika powder, sweet
• 120 g tagliatelle
• 1 pinch(s) of sugar
• Salt for the pasta water

Instructions

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

Wash and trim the vegetables and finely dice them. Peel and dice the onion, finely chop the garlic. Wash and chop the basil. Heat the rapeseed oil in a pan. Sauté the onions, then fry them with the tomato paste. Add the zucchini and bell peppers, and fry vigorously for about 5 minutes. Season with herb salt, pepper, and paprika. Add the garlic and basil, along with the tomatoes and sugar. Reduce the heat to medium and simmer the ratatouille for about 15-20 minutes. Cook the tagliatelle in salted water according to the package instructions until al dente. Drain and serve with the ratatouille.