John Myers
Paprika Lognese with Wholegrain Spirelli
The perfect paprika lognese with wholegrain spirelli recipe with a picture and simple step-by-step instructions.
- 500 g Whole wheat pasta
- 3 piece Pepper fresh
- 3 piece Fresh onion
- 3 piece Clove of garlic
- 30 piece Olives
- 2 tbsp Olive oil
- 800 ml Chopped tomato preserve
- Salt
- Black pepper from the mill
- Hot pepper
- Herbs of Provence
- Dried basil
- Wash and core the bell peppers and cut into thin strips. Cut the onion into thin rings, finely chop the garlic.
- Heat the oil in a pan and fry the onions and garlic in it. Add paprika and sweat briefly. Add canned tomatoes and cover and simmer on a low flame (15 minutes).
- In the meantime, cook the pasta in salted water and drain.
- Stir the olives into the paprika vegetables. Season with the spices and herbs and fold the pasta into the vegetables.
- also tastes good without olives (for the not so big olive fans;)).
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