Spaghetti with olives and mozzarella
- 800 g Tomatoes
- 400 g Spaghetti
- salt
- 2 Garlic cloves
- 1–2 Chilli peppers
- 75 g black olives without stone
- 125 g Mozzarella cheese
- 2 EL Olive oil
- 1 EL Tomato paste
- 100 ml vegetable broth
- 3 stem (s) basil
- pepper
- Sugar
- 50 g grated Parmesan cheese
25 minutes
light
- 1.
- Wash tomatoes, score crosswise, scald with boiling water,let it steep briefly. Rinse tomatoes, peel off the skin. To dice tomatoes. Prepare the pasta in boiling salted water according to the instructions on the packet.
- 2.
- Peel and finely chop the garlic. Clean the chilli pepper, halve lengthways, core and cut into small pieces. Finely dice the olives and mozzarella separately. Heat the oil in a large pan, add the garlic and chilli and fry for about 2 minutes.
- 3.
- Add tomato paste and sauté briefly. Add the tomato pieces and the stock and cook for about 6 minutes until creamy. In the meantime, drain the pasta, rinse and drain. Wash the basil, shake dry and cut into strips.
- 4.
- Add the olives and half of the basil to the sauce and season with salt, pepper and sugar. Add the pasta and parmesan to the sauce and stir well. Arrange on a plate and sprinkle with the remaining basil and mozzarella.
1 person approx:
- 580 kcal
- 2430 kJ
- 24 g protein
- 18 g fat
- 78 g carbohydrates
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