Pasta with Tomatoes, Olives and Capers
Peel onion and cut into cubes. Drain olives well and cut into quarters. Peel garlic and cut into thin slices.
Heat oil in a pan and sauté onion with garlic and olive. Deglaze pan with wine and simmer for approximately 5 minutes.
Meanwhile, blanch tomatoes, rinse with cold water, peel and cut into small cubes. Add capers and thyme to the pan. Deglaze the pan with broth. Simmer another 5 minutes.
Meanwhile, cook pasta in a pot with plenty of salted water until al dente, drain and mix with the sauce. Rinse basil, shake dry, pluck the leaves from the stems and add to sauce. Season to taste and serve on preheated deep plates.