Filter
Reset
Sort ByRelevance
Pmvbc
Spaghetti with red sauce and cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
First make the sauce. Heat the oil in a saucepan and let the onion glassy.
-
Let the garlic briefly grind. Add the tomato puree and briefly fry to lose the sharp taste.
-
Add the sifted tomatoes, herbs and paprika and let the pan cook gently for about 10 minutes with the lid on the pan.
-
Add the bell peppers and Christmas and let it warm through briefly. Season the sauce with the lemon juice, sugar and some salt and pepper.
-
In the meantime, cook the pasta in plenty of water with a little salt, then drain and let drain.
-
Put the pasta in a bowl preheated with boiling water, scoop the red sauce and sprinkle with the grated cheese.
-
50 minMain dishfresh mussels, laurel leaf, dry white wine, garlic, dried chilli (chilly), olive oil, tomato cubes, Spaghetti, fresh basil,spaghetti with spicy tomato mussel sauce and basil -
65 minMain dishFloury potatoes, mild olive oil, fresh dill, vegetarian basic pieces, medium sized egg, dijon mustard, uncut haricot beans, Broccoli, vegetable stock, boiling water, unsalted butter, wheat flour, cooking dairy,Swedish veg balls with potato and broccoli -
45 minMain dishfrozen puff pastry, medium sized egg, onion, hot curry powder, half-to-half-chopped, celeriac, traditional olive oil, peas in pot, fresh fresh mint,minced sausage tarts with fresh peas and celeriac -
15 minMain dishextra virgin olive oil, baby potatoes, mushrooms, watercress, shallots, Red pepper, black olives without pit, Roquefort,spicy salad with olives
Nutrition
525Calories
Sodium0% DV0g
Fat25% DV16g
Protein38% DV19g
Carbs24% DV72g
Fiber0% DV0g
Loved it
more