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🍝 Spaghetti with Tomato Ragout and Scaloppine

664 kcal · 30 min · 4 servings

Ingredients

• Vine tomatoes 6 pcs
• Onions, red 2 pcs
• Basil, fresh 40 g
• Olive oil 6 tbsp
• Sugar 1 tbsp
• Marjoram, dried 0.5 tsp
• Rosemary, dried 0.5 tsp
• Thyme, ground 0.5 tsp
• Salt pinch
• Pepper, black ground pinch
• Spaghetti 500 g
• Ham cutlets from the top round of pork 600 g
• Wheat flour, Type 405 2 tbsp
• Butter 4 tbsp
• Whipping cream 200 g

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Remove the hard stem from the top of the tomatoes.
3. 3. Dice the tomatoes into small cubes.
4. 4. Halve the onions and remove the outer skin.
5. 5. Finely chop the onions.
6. 6. Wash the basil under cold water.
7. 7. Pat the basil dry with a kitchen towel.
8. 8. Tear the soft leaves off the thick stems.
9. 9. Heat 2 tablespoons of olive oil in a pot over medium heat.
10. 10. Add the onion cubes to the hot oil.
11. 11. Sauté the onions for about 2 minutes until they are soft and translucent.
12. 12. Add the diced tomatoes to the pot.
13. 13. Add half of the dried herbs.
14. 14. Cook the mixture for another 3 minutes.
15. 15. Season the ragout with salt, pepper, and a pinch of sugar.
16. 16. Remove the pot from the heat and set the ragout aside.
17. 17. Bring 5 liters of water to a boil in a large pot.
18. 18. Add a generous amount of salt to the boiling water.
19. 19. Add the spaghetti to the salted water.
20. 20. Cook the pasta for 8 to 9 minutes until al dente (firm to the bite).
21. 21. Rinse the pork cutlets briefly under cold water.
22. 22. Pat the cutlets dry with paper towels.
23. 23. Place a cutlet between two layers of cling film.
24. 24. Gently pound the meat flat with a heavy object.
25. 25. Place the flour and the remaining dried herbs in a deep plate.
26. 26. Season the flattened cutlets with salt on both sides.
27. 27. Coat the cutlets in the flour mixture until fully covered.
28. 28. Shake off any excess flour from the cutlets.
29. 29. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet over medium heat.
30. 30. Fry the cutlets for about 2 minutes on each side until golden brown.
31. 31. Place the cooked scaloppine on a plate lined with paper towels to absorb excess fat.
32. 32. Pour 100 milliliters of the pasta cooking water into a measuring cup.
33. 33. Drain the remaining spaghetti in a sieve.
34. 34. Add the basil, cream, and reserved cooking water to the empty pot.
35. 35. Puree the ingredients finely with a hand blender.
36. 36. Bring the sauce to a boil in the pot.
37. 37. Remove the pot from the heat immediately once the sauce boils.
38. 38. Add the drained spaghetti to the sauce.
39. 39. Mix the pasta thoroughly with the sauce.
40. 40. Season the pasta sauce generously with salt and pepper.
41. 41. Warm the tomato ragout in a separate pot as desired.
42. 42. Place the saucy spaghetti onto the plates.
43. 43. Add a spoonful of basil cream and the tomato ragout.
44. 44. Place a scaloppine on each plate.
45. 45. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 664
• Protein: 35 g · Fett/Fat: 33 g · Carbs: 59 g