Ingredients
Preparation
Step 1 Cook spaghetti according to the package instructions.
Step 2 Dice the onion and carrot, chop the garlic finely and cut the chili pepper into fine strips.
Step 3 Heat the rapeseed oil in a pot and fry the onions until translucent. Add the carrot and fry briefly.
Step 4 Add the garlic, chili strips and thyme stalks and also fry briefly.
Step 5 Deglaze with sieved tomatoes. Simmer gently for at least 10 minutes and stir occasionally.
Step 6 Add capers and, if desired, whole or halved olives. Simmer briefly, then season with salt and pepper. Optionally, chop the basil, toss the noodles in the sauce and serve with the basil.
200 g wholemeal spaghetti
1 Onion (80 g)
1 Carrot (100 g)
2 Garlic cloves
1 Fresh chili pepper
1 tbsp Rapeseed oil (15 g)
5 Thyme stalks
400 g Sieved tomatoes
20 g Capers
50 g Black, pitted olives (in water)
Pinch of Salt & Pepper
Some Fresh basil (optional)