Catalan pasta pan

Name: Catalan pasta pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Tomatoes; 1 collar Parsley; 1⁄2 bunch/pot of oregano; 1 Onion; 1 Garlic clove; 250 g Pork escalope; 2 TABLESPOONS Hazelnut kernels; 3 TABLESPOONS Pine nuts; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 TABLESPOON Tomato paste; 2-3 TEASPOONS clear broth (instant); 1 TABLESPOON Sweet peppers; 300 g Spaghettini (fine spaghetti); 75 g Serrano ham in thin slices

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Tomatoes
1 collar Parsley
1⁄2 bunch/pot of oregano
1 Onion
1 Garlic clove
250 g Pork escalope
2 TABLESPOONS Hazelnut kernels
3 TABLESPOONS Pine nuts
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 TABLESPOON Tomato paste
2-3 TEASPOONS clear broth (instant)
1 TABLESPOON Sweet peppers
300 g Spaghettini (fine spaghetti)
75 g Serrano ham in thin slices

Directions

1
Scratch tomatoes crosswise. Briefly blanch with boiling water, rinse cold. Remove the skin with a kitchen knife. Cut the tomatoes into quarters, remove seeds and dice.
2
Wash the herbs, shake dry and chop finely. Peel onion and garlic and chop finely. Wash the meat, dab dry and cut into strips. Coarsely chop the nuts.
3
Roast nuts and pine nuts in a large pan without fat. Remove. Heat the oil in the pan. Fry the meat for 3-4 minutes. Fry onion and garlic briefly. Season with salt and pepper.
4
Remove meat from the pan.
5
Sauté the tomato cubes in the frying fat. 3⁄4-1 l water and stir in tomato paste, chopped herbs, stock, salt, pepper and paprika powder. Bring everything to the boil.
6
Break the noodles into short pieces and put them into the pan. Stir into the sauce and simmer everything for 10-12 minutes, stirring occasionally.
7
Add the meat, nuts and pine nuts again and simmer everything through once. Season to taste with salt and pepper. Cut the ham into strips and arrange on the pasta.