Alliance food – wine:

Rosé wine "Domaine Valfont" appellation Aix-en-Provence goes well with spaghetti with Provencal sauce.

Preparation - 15 min, cooking - 20 minutes.

For 2 persons: 300 g of spaghetti * 1 small onion * 2 cloves of garlic * 6 tomatoes * 1/2 of red pepper * 1/2 of green pepper * 100 g of pitted olives * 2 tablespoons of olive oil * 200g of ground beef * 1 tablespoon of tomato paste * 2-4 leaves of basil * salt * pepper * Parmesan

Peel and chop the onion and garlic. Wash and dry the tomatoes. Cut red and green peppers on cubes.

Heat the olive oil in a saucepan and brown the onion on strong heat for 1 minute. Add ground meat and cook altogether.
In another pan, cook the tomatoes and peppers. Add up in the end pitted cut olives, chopped garlic, tomato paste, salt and pepper. Simmer about 5 minutes on low heat.

Cook the pasta al dente (slightly firm to the bite). Drain and pour into plates. Accompany them to the Provencal sauce, 1 or 2 leaves of basil and freshly grated Parmesan.

To vary you can add to the sauce 100g of chopped mushrooms.