spaghetti all arrabiata

Name: spaghetti all arrabiata
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 150 g); 1-2 Garlic cloves; 1 red chilli pepper; 1 can(s) (850 ml) peeled tomatoes; 1/2 bunch Oregano; 75 g green olives stuffed with paprika; 40 g dried tomatoes; 1 TABLESPOON Olive oil; 1 TEASPOON Sugar; 300 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Parmesan cheese; 7-10 Tbsp Oregano and halved paprika stuffed olives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 150 g)
1-2 Garlic cloves
1 red chilli pepper
1 can(s) (850 ml) peeled tomatoes
1/2 bunch Oregano
75 g green olives stuffed with paprika
40 g dried tomatoes
1 TABLESPOON Olive oil
1 TEASPOON Sugar
300 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Parmesan cheese
7-10 Tbsp Oregano and halved paprika stuffed olives

Directions

1
Clean, wash and cut the spring onions into rings. Peel garlic and chop finely. Wash and clean the chilli pepper and cut into rings. Chop the tomatoes in the tin with a knife. Wash and dry oregano and chop finely.
2
Cut olives into slices. Cut dried tomatoes into small pieces. Heat oil in a pan with a high rim. Sprinkle spring onions, garlic and chillies with sugar and sauté in it. Deglaze with tomatoes, add olives and dried tomatoes. Let it boil down at medium heat for about 10 minutes. Cook spaghetti in plenty of boiling salted water for about 10 minutes. Season the sauce with salt and possibly pepper, stir in oregano. Finely slice the cheese. Drain spaghetti and let it evaporate.
3
Let it boil down at medium heat for about 10 minutes. Cook spaghetti in plenty of boiling salted water for about 10 minutes. Season the sauce with salt and possibly pepper, stir in oregano. Finely slice the cheese. Drain spaghetti and let it evaporate. Arrange spaghetti and sauce on plates. Serve garnished with olives and oregano