Monk's beard spaghetti

Ingredients for 2 servings:

• 1 bunch of monk’s beard
• 250 g spaghetti or spaghettoni
• 1 m.-large bell pepper(s), yellow
• 150 g cherry tomatoes
• 30 g capers
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Spaghetti with fried beard

Wash the monk’s beard, shake it dry, trim off the roots, and cut the attractive green part into pieces as desired. I prefer pieces about 3 cm long. Dice the bell pepper. Finely chop the onion and sauté it in olive oil with the crushed garlic. Add the diced bell pepper and sauté for two minutes. Then add the monk’s beard and capers, mix well, and continue to sauté everything, covered, over medium heat for about 10 minutes. The vegetables will tolerate it well if you keep them warm over low heat for a while. In the meantime, cook the spaghetti al dente and halve or quarter the cherry tomatoes. Add the tomatoes to the vegetables and heat briefly. Season with salt and pepper and serve on top of the spaghetti. Monk’s beard has recently become increasingly available at markets north of the Alps (season: April and May) and is definitely worth a try! It tastes delicious, is rich in vitamins, and low in calories.