Cut the garlic and onions into smallest possible cubes, the chili pepper as well.
Cut the tomatoes into quarters and remove the seeds.
Cut the olives into small rings, pluck the basil finely. Cook the spaghetti in plenty of salted water.
Sauté onion and garlic in butter and olive oil until nicely translucent or lightly toasted. Add the chili pepper, fry for 1 minute and deglaze with the red wine over relatively high heat. Let it boil down for about 5 minutes, then add the balsamic vinegar and boil down for another 5 minutes. If necessary, add some more vegetable stock so that things don’t burn. Now add the tomatoes and simmer on reduced heat for 15 minutes. When the tomatoes have broken down, add the tomato paste and mix with the rest of the sauce. Season to taste with salt and pepper.
Puree as desired or leave as is. Now add the olives and let it simmer on low heat for a few minutes. Do not quench the finished spaghetti, but add it directly from the pasta water to the sauce, fold it in, sprinkle the fresh basil on top and mix everything together again.
Now put it on the plate and grate the Parmesan cheese over it.
