Vegetarian Spaghetti

Ingredients

250 spaghetti
100 ml extra vergin olive oil
100 g butter
150 g black olives
8-10 small carrots
1 white onion
1 red pepper red
250 g canned tomatoes, peeled
4 cloves of garlic
parsley
freshly grated Parmesan cheese, for serving
salt, sugar, pepper
Method:
The secret of success of these pastes, seemingly simple, it just balance between the butter and olive oil, which combine to give a unique taste both pastes are prepared separately and vegetable sauce. Boil first pasta in salted water. In a bowl put jumaatet of the butter and oil, plus two well crushed cloves of garlic and a tablespoon of boiling pasta water, then whisk, basting sauce bowl well received. When pasta is ready drain them and add them hot in bowl over sauce. Stir until the mixture savory pasta dressed with garlic and Parmesan cheese over them laugh, then mix again. In a separate pan, prepare sauce vegetables: onions and peppers cut into cubes and carrots sliced ​​thin. Put the vegetables to cook in the remaining olive oil and butter over them adding a teaspoon of sugar, salt and pepper. When the onion has browned, add the canned tomatoes and coarsely mash the tomatoes directly into the pan with a wooden spoon. Stir and let boil until you give. Chop remaining garlic, add it to the pan and leave for two minutes. Give from the heat, sprinkle with parsley and serve with pasta sauce agreed, adding some olive oil to each serving. .