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W50 - Quick (25 min) & Extra Veggies - Fish Canned
With romano pepper and parsley
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 blik(ken)
Tonijn in water
(Bevat Vis)
90 gram
Spaghetti
(Bevat Tarwe Kan bevatten Lupine, Eieren, Mosterd, Soja)
½ stuk(s)
Knoflookteen
¼ stuk(s)
Rode peper
½ stuk(s)
Rode puntpaprika
100 gram
Passata
1 stuk(s)
Tomaat
½ stuk(s)
Ui
15 gram
Kappertjes
15 gram
Groene olijven
5 gram
Verse bladpeterselie
(Kan bevatten Selderij)
½ zakje(s)
Siciliaanse kruidenmix
Zelf toevoegen
½ el
Olijfolie
¼ tl
Suiker
1 el
Zonnebloemolie
naar smaak
Extra vierge olijfolie
½ tl
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes. Reserve some pasta water, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chilli pepper*.
- Chop the romano pepper into thin strips.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat. Fry the romano pepper and onion for 2 - 3 minutes.
- In the meantime, roughly chop the olives and cube the tomato.
- Add the sugar to the frying pan and deglaze with the white wine vinegar.
- Add the olives, red chilli pepper, Sicilian herb mix, and garlic to the pan and fry for 1 minute.
- Drain the tuna.
- Add the tomatoes, passata and tuna to the deep frying pan and bring to a boil. Lower the heat and simmer covered for 6 - 8 minutes.
- In the meantime, heat the sunflower oil in a frying pan over medium-high heat. Pat the capers dry with paper towels, and fry them for 2 - 3 minutes until crunchy. Remove them from the pan and drain on paper towels.
- Chop the parsley.
- Add the tuna and half of the parsley to the sauce. Season to taste with pepper and salt.
- Add the spaghetti to the sauce and toss to coat. Add a splash of pasta water as preferred.
- Serve on deep plates and garnish with the rest of the parsley. Serve with a drizzle of extra virgin olive oil to taste.
Did you know... as well as vitamin C, X peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
