Yugoslav Pepper Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (fork spahetti)
- 1 glass ajvar, milder (approx. 330 g)
- 1 large onion (s)
- 1 yellow pepper (s)
- 1 green pepper (s)
- 1 tablespoon sugar
- 10 meatball (s) (Cevapcici, TK)
Print Recipe
Pin Recipe Instructions
- Cook the forked spaghetti in salted water according to the instructions on the packet. Then drain through a sieve and return to the pot.
- Peel and roughly chop the onion. Clean the peppers and cut into small cubes
- Cut the cevapcici (from the freezer or fresh) into bite-sized pieces. Put in a hot pan and sauté with the onion and pepper cubes. Mix with the ajvar (Yugoslav paprika sauce) and add the sugar to taste. Pour over the drained pasta and mix well. Just heat up briefly and serve immediately.
- Prepared in a few minutes, is suitable for all tastes and is a light but filling lunch in any season.
- Notes: Salt and pepper are not absolutely necessary - if you like it spicier, you can use the spicy Ajvar instead of the mild one.
- For figure-conscious people: The calorie figure is calculated without the cevapcici, which can also be left out without affecting the taste too much.
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