Penne with minced meat and olives

Name: Penne with minced meat and olives
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 bunch of greens; 1 glass (156 ml) paprika-filled olives; 1 can(s) (850 ml) peeled tomatoes; 2 TABLESPOONS Olive oil; 250 g Minced beef; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried oregano, basil, thyme; 400 g Pasta (Penne rigate); 7-10 Tbsp possibly fresh basil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 bunch of greens
1 glass (156 ml) paprika-filled olives
1 can(s) (850 ml) peeled tomatoes
2 TABLESPOONS Olive oil
250 g Minced beef
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried oregano, basil, thyme
400 g Pasta (Penne rigate)
7-10 Tbsp possibly fresh basil

Directions

1
Peel and finely chop the onion and garlic. Clean and wash the soup greens and cut them into fine cubes. Drain and halve the olives. Pour the tomatoes onto a sieve and collect the juice.
2
Cut the tomatoes into small pieces. Heat the oil in a pan and fry the minced meat thoroughly. Add onion, garlic and soup vegetables and fry briefly. Stir in tomato paste, add tomatoes and tomato juice.
3
Add the olives. Season with salt, pepper and herbs. Simmer for about 20 minutes, stirring from time to time. Cook pasta in plenty of boiling salted water for 10-12 minutes. Flavour the finished sauce again. Pour pasta onto a sieve and drain.
4
Arrange on plates with the sauce. Garnish with fresh basil as desired.