Pasta alla Kalamata
Kalamata olives are the highlight of this dish with their distinct, deep purple colour. They have a very rich taste and bring lots of healthy fats. Make sure you buy them in a pot, otherwise you probably first need to remove the pit before adding them to this pasta sauce.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Zutaten
4 Portionen
400 g
400 g
2
1
240 g
100 g
50 g
Spaghetti (Vollkorn)
Tomaten aus der Dose
Zucchini
Carrot
Kalamata olives in pot
Sonnengetrocknete Tomaten
Walnüsse
250 ml
1/2
1 EL
1
1 EL
15 g
50 g
Gemüsebrühe
Zitrone
Olivenöl
Rote Chilischoten
Oregano
Frisches Basilikum
Parmesan
Vorbereitung
10 min
- Cut chilli pepper finely
- Zucchini in geviertelte Scheiben schneiden
- Cut sun-dried tomatoes in small strips
- Cut carrot into slices
- Oliven halbieren
Kochen
30 min
Gemüsebrühe zubereiten
Add tomatoes, basil, oregano, carrot, olive oil, and red chilli pepper to bouillon
bring to a boil, lower heat, let it simmer with the lid off ~20 min
Spaghetti kochen
start after 15 mins of simmering of the sauce
Zu einer glatten Sauce pürieren
Add zucchini, sun-dried tomatoes and olives
auf mittlerer Hitze ~5 Min
Squeeze lemon
season with salt and pepper, add lemon juice to taste
Serve the spaghetti with the sauce and add walnuts and parmesan on top
