Spaghetti all arrabiata

For 4 people
  • 1 Bund Spring onions (approx. 150 g)
  • 1-2 Garlic cloves
  • 1 red chilli pepper
  • 1 Can (s) (850 ml) peeled tomatoes
  • 1/2 Bund Oregano
  • 75 g green olives filled with pepper
  • 40 g dried tomatoes
  • 1 EL Olive oil
  • 1 TL Sugar
  • 300 g Spaghetti
  • Salt
  • pepper
  • 25 g Parmesan cheese
  • Oregano and halved pepper-filled olives
30 minutes
light
1.
Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic. Wash and clean the chilli pepper and cut into rings. Chop tomatoes in the can with a knife. Wash oregano, pat dry and finely chop. Cut olives into slices. Cut the dried tomatoes into small pieces. Heat the oil in a pan with a high rim. Sprinkle the spring onions, garlic and chilli with sugar and sauté in them. Deglaze with tomatoes, add olives and sun-dried tomatoes. Simmer over medium heat for about 10 minutes. Cook the spaghetti in plenty of boiling salted water for about 10 minutes. Season the sauce with salt and possibly pepper, stir in oregano. Finely slice the cheese. Drain the spaghetti and allow to evaporate. Arrange the spaghetti and sauce on plates. Serve garnished with olives and oregano
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 15 g protein
  • 11 g fat
  • 63 g carbohydrates

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