Spaghetti with vegetable sauce

Name: Spaghetti with vegetable sauce
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 500 g Spaghetti; 7-10 Tbsp Salt; 2 yellow peppers; 6 oblong peppers; 400 g Tomatoes; 3 Garlic cloves; 1-2 Chillies; 1 Rosemary stalk; 1 collar Thyme; 8 TABLESPOONS Olive oil; 1 little box Saffron; 100 g Olives; 1 (60 g) bag of pine nuts; 7-10 Tbsp Herbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

500 g Spaghetti
7-10 Tbsp Salt
2 yellow peppers
6 oblong peppers
400 g Tomatoes
3 Garlic cloves
1-2 Chillies
1 Rosemary stalk
1 collar Thyme
8 TABLESPOONS Olive oil
1 little box Saffron
100 g Olives
1 (60 g) bag of pine nuts
7-10 Tbsp Herbs

Directions

1
For the sauce clean and wash the peppers. Cut yellow peppers into bite-sized pieces. Clean, wash and finely dice the tomatoes. Peel garlic, press through a garlic press. Carve the chillies lengthwise, remove seeds and chop. Wash the herbs.
2
Strip rosemary needles and thyme leaves from the stems and chop. Heat two tablespoons of olive oil. Fry elongated peppers in it and take them out. Sauté the garlic and yellow pepper pieces in the frying oil. Add tomatoes and chillies and fry for five minutes. Season with salt and saffron. Add six tablespoons of olive oil and herbs. Simmer on low heat for ten minutes, season again. Meanwhile cook spaghetti in plenty of boiling salted water for about eight minutes, drain. Lightly roast the pine nuts in a pan without fat, remove. Serve the pasta in portions with the sauce. Sprinkle with olives and pine nuts.
3
Add six tablespoons of olive oil and herbs. Simmer on low heat for ten minutes, season again. Meanwhile cook spaghetti in plenty of boiling salted water for about eight minutes, drain. Lightly roast the pine nuts in a pan without fat, remove. Serve the pasta in portions with the sauce. Sprinkle with olives and pine nuts. Serve garnished with roasted, longish peppers and herbs. Serve with grated Parmesan cheese