Preperation

1. Preheat the oven to 175 ° C.
2. Wash the peppers, cut into pieces and remove the seeds.
3. Place the peppers skin side up on a sheet of parchment paper on a baking tray.
4. Roast the peppers for 15 minutes in the oven, on grill setting, until the skins of the peppers start to turn black.
5. Remove the baking tray from the oven. Put the peppers in a plastic bag and seal it. After 10 minutes you can easily remove the skin from the peppers.
6. Bring a generous amount of water with a pinch of salt to the boil to cook the tortelloni later.
7. Peel the onions, cut them first in half lengthwise and then in half rings or strips.
8. Crush the garlic.
9. Heat some olive oil in a large saucepan and stew the onion until translucent.
10. Stir in the crushed garlic.
11. After a few minutes, add the tomato pulp to the stewed onions. Stir together.
12. Add the balsamic vinegar. Reduce the heat.
13. Season the pasta sauce further with a pinch of dried oregano, thyme, Provençal herbs, pepper and salt.
14. Let the sauce simmer for 10 minutes on a low heat.
15. Meanwhile, remove the skin from the peppers. Cut the peppers into strips. Add them to the pasta sauce. Also add the olives.
16. Optional: For a spicy sauce, add chili sauce, sambal or chili flakes to your taste.
17. Cook the tortelloni al dente in the salted water for 3 minutes. Drain the tortelloni and rinse briefly under cold running water. Drain in a colander.
18. Stir the tortelloni into the sauce.
19. Serve the pasta dish with a handful of arugula and some flat-leaf parsley for garnish.