Preparation:
Cook the pasta “al dente” in slightly salted water. In the meantime, fry and crush the
hamburger meat together with pepper and salt. Add the finely chopped onion and garlic and
fry it all together briefly; then crumble the bouillon cubes and add the bay leaves, the
paprika powder, the Italian spices, and the pesto.
Add the cut-up paprika, the sliced-up champignon mushrooms, and the peeled tomatoes
(chopped), as well as the olives and the tomato purée. Drain the pasta and mix it with the
vegetable/hamburger mix.
Creamy pasta with salmon – Number of persons: 4
Ingredients:
- 4 to 6 ripe tomatoes
- 1 pot of ricotta/mascarpone
- 500g pasta (such as tagliatelle or fetuccine)
- 400g smoked salmon
- seasoning (pepper, salt, basil)
Preparation:
Cook the pasta “al dente”. In the meantime, cut up the tomatoes into little cubes and fry
them briefly in olive oil. While you are doing this, shred the salmon and mix it with the
tomatoes. Fry briefly; then add the ricotta or mascarpone while stirring. Season with pepper
and salt (to taste) and allow the sauce to cook for a little while longer. If it gets too thick, you
can always add some light cream or milk. Serve together with the pasta, possibly also with
fresh herbs, such as basil. Peppers or zucchinis etc. may be used instead of tomatoes.
Pasta with king prawns, garlic, tomato and arugula – Number of persons: 1
Ingredients:
- 4 king prawns, peeled and cleaned
- approx. 125 g spaghetti
- 2 cloves of garlic, finely chopped
- 3 to 4 sun-dried tomatoes in oil
- 25 g arugula, very coarsely chopped
- pepper
- salt
- freshly grated Parmesan cheese
Preparation:
Cook the pasta “al dente”. Heat up some olive oil in a wok; as soon as it is hot, add the king
prawns and salt and pepper to taste. As soon as one side is done, turn over the prawns and
