Spaghetti with three tomato sauces
easy
60 mins
60 mins
Ingredients
- 2 medium-sized onions
- 3-4 Garlic cloves
- 1.25 kg Tomatoes
- 3 TABLESPOONS oil, 2 tablespoons tomato paste
- 1/2 l Tomato juice or broth
- 1 TEASPOON Vegetable broth (instant)
- 7-10 Tbsp salt, black pepper
- 1 TEASPOON sugar, sweet paprika
- 7-10 Tbsp 750 g-1 kg spaghetti
- 1-2 TEASPOONS Curry, 200 g shrimps
- 1-2 Branches of rosemary
- 100 g diced lean ham
- 8-10 Tbsp Whipped cream
- 75 g Apricot Jam
- 1 TABLESPOON eingel. green pepper
- 7-10 Tbsp Herbs and apricots for garnishing
Directions
- 1
Basic sauce: Peel and dice onions and garlic. Wash the tomatoes and cut them into small pieces. Heat 2 tablespoons of oil in a saucepan. Fry garlic and 3/4 onions. Add tomato puree and sauté. Add tomatoes, sauté. Deglaze with 1/4 l water and tomato juice. Stir in broth, bring to the boil. Simmer open for 12-15 minutes, stir frequently. Season the basic sauce with salt, pepper, sugar and sweet paprika. Cut into thirds
- 2
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente
- 3
Shrimp and tomato sauce: Fry the rest of the onions in 1 tbsp. hot oil. Sweat curry in it. Add 1/3 basic sauce, bring to the boil and keep warm. Rinse shrimps and add shortly before serving
- 4
Ham and tomato cream: Wash, pluck and finely chop the rosemary. Fry ham without fat until crispy. Add rosemary, cream and 1/3 of the basic sauce, bring to the boil and keep warm
- 5
Apricot and tomato sauce: Boil up the rest of the basic sauce, stir in jam and green pepper. Season all sauces to taste. Drain the pasta, serve with the sauces and garnish if necessary
Nutrition Facts
670 kcal
101 g
16 g
26 g
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