John Myers
Contents
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Ingredients
- 0,5 Chopped onion
- 5 tbsp Butter rapeseed oil
- 1 tbsp Chickpea flour gluten free
- 1 packet Sieved tomatoes
- Salt and pepper
- 1 tsp Sugar
- Sprinkles of lemon or lime
- 1 handful Gluten free spaghetti
- Italian Parmesan
Instructions
- Sweat the chopped onion in the butter rapeseed oil (you can also use oil or margarine), dust with the chickpea flour and sweat it out.
- Then fill up with the tomato puree, bring to the boil and, if desired, dilute a little with water (one likes the sauce thicker, the other likes it thinner)
- Top off with salt, pepper and the sugar, with a dash of lemon or lime.
- Cook the spaghetti in salted water until al dente and put in a colander, let it drain, quench briefly (everyone can decide for yourself) and then arrange the plates. If you like, like us, you can add 1-2 sausages to it.
- Round off everything with grated Parmesan --- Enjoy your meal ----
Nutrition
Serving: 100gCalories: 43kcalCarbohydrates: 10.3gProtein: 0.1g
