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🍝 Spaghetti with Rabbit in Tomato Sauce

520 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• 2 boneless rabbit back
• 2 tbsp flour
• 2 tbsp halved green olives (pitted)
• 500 g ripe tomatoes
• 6 spring onions
• 1 onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 100 ml white wine
• olive oil (cold pressed)
• 1 handful basil
• pepper (black and red; crushed in a mortar)
• pepper (from a mill)

Instructions

1. 1. Rinse the rabbit loin under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the rabbit meat into even slices.
4. 4. Wash the tomatoes under running water.
5. 5. Pour boiling water over the tomatoes briefly to loosen the skin.
6. 6. Remove the skin from the tomatoes.
7. 7. Cut the peeled tomatoes into small pieces.
8. 8. Wash the spring onions under running water.
9. 9. Remove the dry ends and any dirty leaves from the spring onions.
10. 10. Cut the spring onions into long strips.
11. 11. Lightly salt the rabbit slices.
12. 12. Coat the meat slices in flour until lightly covered.
13. 13. Heat four tablespoons of oil in a large frying pan.
14. 14. Fry the rabbit slices on all sides until golden brown.
15. 15. Remove the meat from the pan and keep it warm.
16. 16. Heat three tablespoons of oil in a pot.
17. 17. Sauté the onions and garlic until translucent.
18. 18. Pour the wine into the pot.
19. 19. Let the wine evaporate briefly.
20. 20. Add the tomato pieces and spring onions to the pot.
21. 21. Sauté the vegetables for about two minutes while stirring.
22. 22. Add the olives to the sauce.
23. 23. Stir the olives in briefly.
24. 24. Season the sauce with salt and pepper.
25. 25. Remove the pot from the heat.
26. 26. Cook the spaghetti in plenty of salted water until al dente.
27. 27. Drain the pasta water.
28. 28. Mix the spaghetti with the tomato sauce.
29. 29. Gently fold the warm rabbit meat into the pasta.
30. 30. Crush fresh pepper in a mortar.
31. 31. Sprinkle the finished pasta with fresh basil and the ground pepper.
32. 32. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 520
• Protein: 38 g · Fett/Fat: 12 g · Carbs: 68 g