Pork roulade with tomato sauce and spaghetti

Ingredients for 2 servings:

• 180g spaghetti
• 380 g pork schnitzel, 4 thin slices
• 2 tbsp olive oil for frying
• 1 stale roll
• 125 ml milk, hot
• 1 tbsp pistachios
• 2 small shallots
• 20 g butter
• 1 tsp, heaped basil, dried
• 50 g tomatoes, dried in oil
• 1 egg(s)
• 2 tbsp olive oil
• 150 ml vegetable stock
• 1 garlic clove(s)
• 400 g tomatoes, chunky, with juice, from the can
• 2 small shallots
• 1 tsp, heaped basil, dried
• herb salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the filling, cut the bread roll into slices and soak in hot milk for 10 minutes. Briefly roast the pistachios in a pan without fat. Peel and finely dice the shallots and sauté in hot butter until translucent. Finely chop the sun-dried tomatoes, add to the pan and season with herb salt and pepper. Crack the egg over the bread roll and mix well with the squeezed out moisture. Sprinkle with the basil and pistachios and mix briefly. Flatten the schnitzels, season with salt and pepper. Spread the filling over the meat and roll up. Heat the olive oil in a pan and carefully fry the roulades on the seam side, then turn and continue frying. Deglaze the roulades with the stock and cook for about 15 minutes. Meanwhile, cook the spaghetti in plenty of salted water for about 8 minutes. For the tomato sauce, peel and finely dice the shallots and garlic and sauté in olive oil. Add the tomatoes and season generously with herb salt, pepper, and basil. Simmer for 10 minutes. Drain the spaghetti and serve with the tomato sauce and pork roulades. Of course, you can use fresh basil if you have it. I find it difficult in the winter, so I use dried basil. Oh, and if you have any stuffing left over, simply fry it in a little olive oil and serve it with the side dish.