Spaghetti karbonada with a crispy salad

Name: spaghetti karbonada with a crispy salad
Total time: 25 min
Yield: 4
Ingredients: 4 shoulder Chops; 8 tablespoon olive oil; 3 garlic cloves; 1 onion; 400 gram wholemeal spaghetti; 1 plant plant oregano; 250 gram sweet silver onions; 100 ml Red wine; 500 gram pod; 1 yellow bell pepper; 250 gram radish; 1 tablespoon White wine vinegar

Ingredients

Directions

Bring a pan with plenty of water and a little salt to the boil.
Chop the garlic and cut the onion into thin half rings.
Cut the bones out of the pork chops and cut the meat into thin strips of about 4 cm long.
Sprinkle the meat with salt.
Heat a frying pan and add 0.25 part of the oil.
Fry the meat in the hot oil, add 2/3 of the garlic and onion after 3 minutes.
Lower the heat when the meat and the onions are cooked.
Cook the spaghetti in the water al dente as indicated on the package.
Pick the leaves of the oregano, cut the to in half lengthwise.
Add the oregano, tomatoes and wine to the meat and reduce the heat on high heat.
Cut the snow peas, peppers and radish into matchstick in strips.
Mix the vegetables with 0.25 parts of the olive oil, vinegar and the rest of the garlic, season with salt.
Drain the spaghetti directly with the meat.
Mix well and season with salt and pepper.
Serve the pasta in warm deep plates, pour some olive oil, serve the salad separately.