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🍝 Spaghetti with Vegetable Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• salt
• bell peppers (200 g each of red, green, and yellow)
• 250 g white onions
• 4 tbsp olive oil
• 4 tbsp capers
• 3 tbsp red wine vinegar
• 1 can peeled tomatoes (240 g)
• 1 tbsp balsamic vinegar
• 1 pinch sugar
• salt
• pepper (from the mill)
• 100 g grated aged Pecorino

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the stems and seeds from the peppers.
3. 3. Cut the peppers in half lengthwise.
4. 4. Cut the pepper halves into pieces approximately 2 cm in size.
5. 5. Peel the onions.
6. 6. Slice the onions lengthwise into thin slices.
7. 7. Heat olive oil in a pan.
8. 8. Add the pepper pieces and onion slices to the hot pan.
9. 9. Sauté the vegetables for 3 to 4 minutes.
10. 10. Add red wine vinegar to the vegetables.
11. 11. Add the tomatoes along with their juice.
12. 12. Roughly chop the tomatoes with a knife directly in the pan.
13. 13. Add balsamic vinegar to the sauce.
14. 14. Add sugar to the sauce.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Mix the ingredients well to season the sauce robustly.
18. 18. Let the sauce simmer for about 7 minutes.
19. 19. Add the capers to the sauce.
20. 20. Mix the capers thoroughly with the sauce.
21. 21. Bring water to a boil in a pot.
22. 22. Salt the boiling water.
23. 23. Cook the spaghetti in the salted water until al dente.
24. 24. Shave the Pecorino cheese into thin slices using a vegetable peeler.
25. 25. Add the cooked spaghetti to the vegetable sauce.
26. 26. Mix the spaghetti thoroughly with the sauce.
27. 27. Place the shaved Pecorino slices over the spaghetti.
28. 28. Plate the spaghetti.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 68 g