John Myers
Ingredients for 2 servings:
- 250 g pasta (spirals or corkscrews)
- 2 large tomatoes (vine tomatoes)
- 1 large onion(s)
- 100 g sausage (chicken breast slices)
- 5 m.-large mushrooms
- 5 olives (green, pitted, more if you like)
- 1 clove(s) garlic
- Salt
- pepper
- Oregano, dried
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Cook the pasta in a double boiler until al dente. In the meantime, wash and dice the tomatoes and mushrooms. Finely chop the onion. Heat the wok without adding any oil (medium heat), add the onions and fry. Then add the tomatoes and mushrooms to the wok and press in the garlic clove. Fry everything for about 2 minutes, stirring constantly. Finally, add the drained pasta and fold in. Season everything with salt and pepper and fry for a further 5 minutes, stirring constantly. Halve the olives to taste and add them to the wok. Sprinkle with a pinch of oregano, stir everything again and then serve hot. A glass of red wine goes particularly well with this dish. If you like, you can also add a little oil to the wok – but then the whole thing will of course be less low in fat as advertised. If you don’t want to do without some meat completely, you can also cut 100g of cooked, finely sliced chicken breast (e.g. from Finesse) into strips and add them to the wok with the onions.
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