Summary

Ingredients

• 400 g pasta (spahetti)
• 1 tablespoon oil
• 1 onion (s)
• 1 clove garlic
• 2 tablespoons oil
• 300 g carrot (s)
• 2 bell peppers or 350 g frozen bell peppers
• salt
• Pepper, freshly ground
• 1 can pineapple, cut into pieces (drained weight 340 g)
• 500 g tomato (s), passed
• 175 g ham, cooked
• Cayenne pepper
• Sauce thickener, lighter

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Instructions

1. Cook the spaghetti in boiling salted water with oil according to the instructions on the package, drain, place on a sieve, drain and keep warm.
2. Peel and dice the onions and garlic, sauté both in oil. Clean, peel, wash and slice the carrots. Halve the peppers, remove the stems, remove the pits and remove the white partitions. Wash the pods and cut them into pieces.
3. Add the carrot slices and the pepper pieces to the onion and garlic mixture, sauté and season with salt and pepper.
4. Place the pineapple pieces on a sieve to drain, collect the juice and add 125ml of it to the vegetables. Cover the vegetables and let simmer for about 10 minutes. Add the pineapple pieces, the tomatoes and the diced ham, season well with salt, pepper and cayenne pepper and heat up.
5. If desired, tie the sauce with a sauce thickener and serve with the spaghetti.