Filter
Reset
Sort ByRelevance
Brandi Doss Russell
Spaghetti with paprika and vega balls
Spaghetti with paprika, capers, olives, onions, Italian herbs, peeled tomatoes, vegetable balls and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the spaghetti al dente according to the instructions on the package and drain.
-
In the meantime, halve the peppers, remove the stalk and seedings and cut the flesh into half rings.
-
Let the capers drain and halve the olives.
-
Heat the oil in a frying pan and fry the onion and Italian herbs for 3 minutes on low heat.
-
Add the pepper and cook for 2 minutes. Add the peeled tomatoes, push them into smaller pieces with a ladle. Leave to simmer for 5 minutes on low heat.
-
In the meantime, heat the oil in a frying pan and fry the veg balls for 5 min. On medium heat. Grate the cheese.
-
Divide the spaghetti over the bowls and stir in the tomato sauce and olives.
-
Divide the veg balls and capers over the sauce and garnish with the cheese.
Blogs that might be interesting
-
70 minMain dishold white bread, fresh parsley, garlic, olive oil with truffle flavor, calffricandeau, fresh green asparagus, tap water,veal croquette with truffle parsley filling -
60 minMain dishmaccheroni, unsalted butter, onion chips, wheat flour, semi-skimmed milk, grated cheese for pasta, dried nutmeg, zucchini, fresh parsley, ham strips, bread-crumbs,Oven cooked pasta -
15 minMain dishcouscous, traditional olive oil, XL chicken shawarma burgers, frozen Italian stir-fry vegetables, garlic, parsley,couscous with chicken burgers -
20 minMain disholive oil, onions, Italian stir-fry mix, tuna in oil, black olives, wraptortillas, curly lettuce melange, ground young Gouda cheese,tuna burrito with Italian vegetables
Nutrition
730Calories
Sodium0% DV1.720mg
Fat54% DV35g
Protein60% DV30g
Carbs23% DV69g
Fiber48% DV12g
Loved it