Paprika Olive Sauce with Spaghetti

A great pasta dish for any occasion:

1. remove the skin from the onion and finely dice. Rinse the peppers, quarter them and remove the seeds. Cut the quarters into 1 cm wide strips. Pit and chop the olives. Place the tomatoes in a sieve and drain, reserving a little of the juice. Coarsely chop the flesh. 2.

Heat the oil in a saucepan and sauté the onion over medium heat, stirring, until soft, about 5 minutes. Add the tomatoes, olives and peppers and season with salt and bell pepper. Sauté everything with the lid on for 30-40 minutes over low-medium heat.

Stir occasionally and add a little of the tomato juice if necessary. 3.

Meanwhile, cook the pasta in enough salted water to make it al dente.

Preheat a serving bowl.

Drain the pasta, drain it briefly and pour it into the preheated baking dish. Pour the sauce into it, mix everything together thoroughly and let it stand for a short time with the lid closed. Serve the cheese separately.

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