Spaghetti with tomato sauce
very easy
40 mins
40 mins
Ingredients
- 4 small red onions
- 2 Garlic cloves
- 75 g dried soft tomatoes (e.g. antipasti tomatoes)
- 3 Tomatoes
- 1 can(s) (850 ml) Tomatoes
- 1/2 stalk broccoli
- 300 g Carrots
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 400 g Spaghetti Noodles
- 3 TABLESPOONS + 1 tsp olive oil
- 30 g Pine nuts
- 250 g Pork sausage
- 1 Pot of basil
- 250 g cherry tomatoes
- 30 g pickled capers
- 40 g small olives with stone
- 50 g grated parmesan cheese
Directions
- 1
Peel onions and garlic. Cut onions into slices, chop garlic. Dice the dried tomatoes. Wash the tomatoes and grate them dry. Grate on the coarse side of the grater, up to the base of the stem. Put canned tomatoes into a large pot, chop them with a spatula
- 2
Cut broccoli into florets from the stalk, wash and divide into mini florets. Peel carrots and cut into very fine slices. Pour 750 ml water to the tomatoes and bring everything to the boil. Season with salt, sugar and pepper
- 3
Add spaghetti, onions, garlic, 2 tablespoons of oil, grated and dried tomatoes. Let everything simmer for about 15 minutes until the pasta is cooked. Stir from time to time. After about 10 minutes add broccoli and carrots
- 4
Heat 1 teaspoon of oil in a frying pan and roast the pine nuts in it until golden brown. Remove and put aside. Heat 1 tbsp. oil in a hot frying pan. Fry the ground pork until crumbly. Wash the basil, shake dry. Pluck off the leaves and chop them, except for a little to garnish. Wash and halve the cherry tomatoes. Mix into the noodles 2-3 minutes before the end of the cooking time. Mix the minced pork with the noodles and season to taste. Finely grate the parmesan. Arrange noodles, sprinkle with capers, olives, basil and parmesan and garnish with basil
Nutrition Facts
840 kcal
90 g
35 g
39 g
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