Spaghetti with paprika and vega balls

Name: spaghetti with paprika and vega balls
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Spaghetti; 1 bag paprikamix; 100 g capers; 240 g Kalamata olives without pit; 2 el (olive oil; 150 g sliced onions; 1 el dried Italian herbs; 400 g peeled canned tomatoes; 420 g vegetarian vegetable balls; 50 g Parmigiano Reggiano

Spaghetti with paprika, capers, olives, onions, Italian herbs, peeled tomatoes, vegetable balls and Parmesan cheese.

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.