4 Servings • 468 kcal / 1957 kJ, 14 g E, 12 g F, 75 g KH pro Portion
3 Red onions
4 El black olives
2 green peppers
4 Tbsp pickled capers
4 Tbsp olive oil
400 g Spaghetti
1 Teaspoon of salt
1 Msp. Pfeffer
that. 20 Minutes (plus cooking time)
Peel the onions and cut into rings. If necessary, pit the olives and cut them into fine rings. Wash the pepper, cut in half, Core and cut into thin strips.
Heat the oil in a coated saucepan and fry the onions in it for 2-3 minutes. First peppers, Olives, Capers and 400 Add ml of water, then the pasta (once broken through in the middle), salt and pepper. Stir with the lid closed and over medium heat 10 Let simmer for minutes, possibly add a little more water. Stir well before serving and season again to taste.