| Type | Per person |
|---|---|
| Energy | 600 kcal |
| Fat | 20 gr |
| of which saturated | 3 gr |
| Carbohydrates | 72 gr |
| of which sugars | 6 gr |
| Fibres | 12 gr |
| Protein | 27 gr |
| Salt | 1.75 gr |
Pasta puttanesca
Main course
2 persons
10 - 20 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| approx. 15 g drained canned anchovy fillets |
| 1 tomato |
| 1 red pepper |
| 2 garlic cloves |
| 10 leaves of fresh basil |
| pepper |
| 6 black olives without seeds |
| 2 tablespoons grated 30+ cheese |
| 50 g pine nuts |
| 200 g whole-wheat penne |
| 400 g mushrooms |
| 1 tablespoon olive oil |
Preparation
1. Cook the pasta al dente (al dente) according to instructions on the packet.
Heat 1 tablespoon of olive oil in a frying pan and melt the anchovies in it over low heat.
Cut the red pepper in half lengthwise. Remove the seeds and cut the pepper into small pieces.
4. Wipe the mushrooms clean with a paper towel or mushroom brush and cut into wedges.
5. Add the mushrooms with the red pepper and a crushed clove of garlic to the anchovies in the pan. Fry for about 5 minutes.
6. Cut the olives into rings, dice the tomatoes and finely chop the basil.
7. Drain the pasta well and spoon it through the mushrooms with the olives, tomato and basil. Season to taste with freshly ground pepper. Serve with the grated cheese. Enjoy your meal!
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Nutritional values
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