pasta amore

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 2
  • 2 Tomatoes
  • 1 Onion
  • 1–2 Anchovy fillets
  • 1 small red chili pepper
  • 2 TABLESPOONS Olive oil
  • 1 (500 g) bottle or package of strained tomatoes
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 1 Egg
  • 200 g pasta (e.g. rigatoni)
  • 50 g frozen peas
  • 200 g mixed mince
  • 50 g ital. Salami (piece)
  • 125 g Mozzarella
  • 50 g P
  • 7-10 Tbsp some basil leaves

Directions

  1. 1

    Carve tomatoes crosswise, blanch with boiling water and let it stand for about 1 minute. Lift out, rinse with cold water and peel off the skin. Dice the tomatoes.

  2. 2

    Peel and finely chop the onion. Rinse anchovies under cold water, dab dry and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into thin rings.

  3. 3

    Heat 1 tablespoon of oil in a saucepan. Fry the tomatoes, onion and anchovies briefly. Deglaze with strained tomatoes. Add chilli and 1 pinch of salt. Bring to the boil and simmer covered for about 30 minutes.

  4. 4

    In the meantime, boil the egg for 8-10 minutes until hard. Cook the pasta in about 2 l boiling salted water (about 1 teaspoon salt per litre) according to the instructions on the packet. Add frozen peas approx. 5 minutes before the end of cooking time and cook with them.

  5. 5

    Fry the minced meat in 1 tablespoon of hot oil until crumbly. Season with salt and pepper.

  6. 6

    In the meantime, peel the egg. Finely dice the egg, salami and all the cheese. Add the salami to the tomato sauce about 3 minutes before the end of cooking time. Season the sauce with salt, pepper and 1 pinch of sugar. Drain the pasta and peas.

  7. 7

    Mix with tomato sauce, minced meat, egg and cheese, heat briefly. Serve with basil.

Nutrition Facts

KCAL
890 kcal
CARBS
73 g
FATS
38 g
PROTEINS
58 g