Andalusian Pasta Bowl
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g beefsteak tomato (s)
- 2 onions)
- 2 cloves garlic)
- 5 tablespoon oil
- 200 g bacon
- 250 g mushrooms, fresh
- 2 tablespoon parsley, chopped
- 0.5 teaspoon ½ paprika powder
- 0.25 liter ¼ red wine
- salt and pepper
- 75 g olives, pitted
- 400 g pasta (macaroni)
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente according to the instructions on the package. Scald the beefsteak tomatoes with boiling water, peel, core and chop. Peel and dice the onions and garlic.
- Heat the oil in a pan or saucepan. Let the garlic and onions in it turn golden yellow. Dice the bacon and add. Clean, dice and add the mushrooms. Stew everything for 3 minutes.
- Stir the parsley and paprika into the tomato and ham mixture. Pour the wine over the sauce, season with salt and pepper and simmer for 5 minutes.
- Drain the olives, cut into slices and add to the sauce, cook for 5 minutes. Mix the sauce with the pasta and serve.
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