Spaghetti and tomato quartet with ground pork

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel onions and garlic. Cut onions into fine slices, chop garlic very finely. Dice the dried tomatoes finely. Wash and grate 3 tomatoes (see tip).

2. 2

   Heat the oil in a large pot. Fry the ground pork in it until crumbly. Add onions and garlic and fry briefly. Add the canned tomatoes together with the liquid and chop up a little with a spatula. Add 1 l water, dried and grated tomatoes.

3. 3

   Bring everything to the boil. Season with salt, pepper and 1 pinch of sugar. Add uncooked spaghetti. Simmer everything for about 15 minutes until the noodles are al dente. Stir from time to time.

4. 4

   Meanwhile, roast the pine nuts in a pan without fat until golden brown. Add the roasted onions at the end and roast briefly. Take them out and let them cool down a little.

5. 5

   Finely grate the parmesan. Pluck or cut mozzarella into small pieces. Wash and halve the cherry tomatoes and mix them into the pasta in the last 2-3 minutes of cooking time.

6. 6

   Wash basil and shake dry, pluck leaves and cut into fine strips. Mix parmesan with the roasted onion mix. Arrange noodles and sprinkle with onion mix, basil and mozzarella.

Nutrition Facts

KCAL
850 kcal

CARBS
75 g

FATS
41 g

PROTEINS
40 g