Pasta Amatriciana and meatballs

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak rolls in water. Peel and finely dice onions. Peel garlic and chop finely. Squeeze the bread roll. Put minced, squeezed out roll, half of the onions, half of the garlic, dried parsley, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon chilli powder in a bowl and knead well. Form small balls from the minced mass with wet hands

2. 2

   Heat 2 tablespoons of oil in a large frying pan and fry the meatballs for 3-4 minutes, turning them over. Meanwhile clean and wash the chillies and cut them into rings. Heat 2 tablespoons of oil in a saucepan, add the remaining onions, garlic and chilli and fry while turning. Add tomato paste, stir in, sweat briefly and deglaze with tomatoes. Crush the tomatoes a little. Bring to the boil and season to taste with salt and pepper

3. 3

   At the same time prepare the pasta in boiling salted water according to the instructions on the packet. Add meatballs with the frying fat to the tomato sauce, bring to the boil again and simmer for 4-5 minutes. Then season again with salt and pepper. Wash basil, shake dry, pluck leaves from the stalks and cut into strips, except for a few leaves for garnishing. Grate Parmesan cheese

4. 4

   Pour the pasta into a sieve, drain and mix into the sauce. Arrange on plates sprinkled with basil and parmesan

Nutrition Facts

KCAL
820 kcal

CARBS
69 g

FATS
41 g

PROTEINS
44 g