Spicy Spaghetti with Sheep Cheese and Vegetables

Summary

Ingredients

• 250 g spahetti
• Water (salt water)
• 2 tomato (s), finely diced
• 1 bell pepper (s), yellow, finely diced
• 1 onion (s), finely chopped
• 3 cloves garlic, finely chopped
• Stock (stock cube or powder)
• 150 g cheese (Turkish shepherd`s cheese), diced into small pieces
• some olive oil
• Chilli, fresh or dried, finely chopped
• possibly salt and pepper
• possibly herbs your choice

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Instructions

1. Cook the spaghetti in salted water until al dente. Sauté the garlic and onion in a small pan in olive oil. Add the paprika and fry briefly, then add the tomato cubes and toss briefly.
2. Add enough water to cover everything in the pan. Now sprinkle in plenty (!) Of soup cubes, bring to the boil and reduce on the highest level until everything has a slightly creamy consistency.
3. Heat the cheese in the sauce, finish with chilli and possibly salt, pepper and herbs. Serve the sauce immediately with the pasta.
4. Due to the greatly reduced (flavoring) broth, seasoning with salt and pepper is hardly necessary, so taste it beforehand! Vegetarians use vegetable soup best, I prefer beef soup for the taste.