This paste must be submitted in a bowl.
- Servings: 4
- Cooking time: 50 Minutes
- Pasta rigatoni — 350 grams
- Minced meat — 350 grams
- Onion large — 1 piece
- Garlic — 3 cloves
- Sweet pepper baked without kojici — 2 pieces
- Olives, pitted — 200 g
- Oregano dried — 1 teaspoon
- Salt — to taste
- Ground black pepper — to taste
- Parsley chopped — to taste
- Olive oil — to taste
Method of preparation
Onions and garlic peel, finely chop. From the jar with olives drain the liquid, leaving 1 tbsp olives cut in half.
In a nonstick pan without oil, fry the mince, stirring, 5 minutes, season with salt and pepper, arrange on a plate.
Pour into the pan a little oil and saute the onion until soft, sprinkle with oregano and pepper. Add the garlic, cook for 2 minutes. Return the mince to the pan, add the olives and 1 tablespoon of liquid, stir and cook for 2-3 minutes.
Cook pasta in boiling salted water for 2 minutes less than recommended. Drain, retaining the 0.5 cups of broth, and return the pasta to the pot.
Add to pasta with minced olives and 0.5 cups of broth, stir. Preheat on medium heat for 2 minutes. Serve in deep bowls, sprinkle with chopped parsley.