Couscous with vegetables and harissa
Wash and clean broccoli. Cut off the thick stem, peel and cut into 1 cm cubes. Divide remaining broccoli into florets. Quarter the peppers, remove the seeds,...
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Pasta with homemade all'arabbiata sauce
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
498
Calories
64 g
Carbohydrates
14 g
Protein
18 g
Fat
Ingredients:
 | Tomatoes (fresh) | 1 ½ (225 g) |
 | Olive oil | 1 Teaspoon |
 | Onion (fresh) | 1 (100 g) |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Parsley (fresh) | ½ Tablespoon |
 | Chili powder | 1 Pinch(s) |
 | Spelt wholemeal spaghetti (raw) | 80 g |
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Preparation:
Step 1:
Prepare pasta as described on the package. Collect a little of the pasta water when draining.
Step 2:
Remove the stems from the tomatoes wedge-shaped. Place tomatoes briefly in boiling water, remove, rinse with cold water and skin. Quarter, remove seeds and then dice. Peel and finely chop the onions and garlic. Cut chili pepper in half lengthwise, remove seeds, wash and chop.
Step 3:
Heat oil in a frying pan. Sauté onions, garlic and pepper in it over medium heat for 2-3 minutes. Add tomatoes and cook over medium heat for 15 minutes, stirring frequently. Parsley wash, shake dry, pluck off leaves and chop.
Step 4:
Add the penne with the parsley to the tomatoes and mix well. If the sauce is too thick, dilute with a little pasta water.
Macronutrient distribution:
The recipe Pasta with homemade all'arabbiata sauce is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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