Spaghetti "Al Capone" with cucumber salad

Ingredients for 4 servings:

• 1 thick vegetable onion(s), chopped
• 1 small jar of black olives
• 2 cups mascarpone
• 1 handful of tomatoes, dried
• 10 cloves garlic, fresh
• 2 packs of ham (Serrano or Parma ham)
• 2 thick cucumbers
• 1 small onion(s)
• 2 packs of ready-made salad dressing mix (paprika and herbs)
• n. B. Water (according to package instructions)
• n. B. Oil (according to package instructions)
• 1 handful of cocktail tomatoes
• 500g spaghetti
• salt water
• possibly Cremefine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

hearty mascarpone cream sauce

The basic sauce is very simple and quick to prepare. Sauté the chopped onion in a pan with a little olive oil until translucent. Once the onions are cooked, add the mascarpone and melt. Season with salt and pepper. Cook the spaghetti in salted water according to the package instructions, drain, and arrange on a deep plate. Pour the sauce over the pasta and garnish with the ham, torn into small pieces. Smoked salmon is also wonderful instead of the ham. For a more sophisticated version, add half a jar of olives with their juices, garlic, and, if you like, sun-dried tomatoes to the basic sauce. Cook everything for about 10 minutes at the lowest temperature. I like it best this way. If the sauce is a bit too thick for you, you can dilute it with Cremefine. The cream also makes a wonderful spread when cold. For the salad, grate the cucumber, finely chop the onion and prepare the ready-made mix with water and oil according to the package instructions. Halve the cocktail tomatoes and mix everything together.