Pasta with Pepper Sauce

A great pasta dish for any occasion:

Remove seeds and white ribs from pods and trim very thin.

Separate onions from peel and finely dice. Separate zucchini from peel and grate coarsely.

Peel tomatoes, remove stalks and cut into small cubes. Sauté onions in 2 tbsp oil until translucent. Add the prepared greens and crushed garlic, add corn kernels. Cook gently at low temperature for 5 minutes.

Mix the paradeis pulp with the wine and add to the greens. Season with pepper, crushed oregano and possibly a little salt.

If more spiciness is desired, season the sauce with a little bit of chili sauce.

2 Boil 50 ml of tap water with a little salt, add the remaining oil.

Cook the pasta in it “al dente” on the stove.

Add the pepper sauce and, to taste, freshly grated Parmesan cheese to the pasta.

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