Penne with Tomato Sauce and Meat Patties
Nutritional values
(Percentage of daily recommendation)
| Calorie | 878 cal. | (42 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the penne and sauce
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams pureed Tomatoes
- 2 fresh Tomatoes
- salt
- freshly ground peppers
- 400 grams Penne
- 1 handful Basil
- ½ handful thyme
- 1 tsp white balsamic vinegar
- 1 tsp sugar
- For the meat patties
- 60 grams green Olives (pitted)
- 2 scallions
- 600 grams mixed Ground meat
- 1 egg
- salt
- peppers
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 2 Tbsps breadcrumbs
- 2 Tbsps olive oil
Preparation steps
For the penne and sauce, peel the shallots and garlic and finely chop. Sauté shallots and garlic in a saucepan in oil until translucent and stir in the pureed tomatoes. Dip fresh tomatoes in boiling water, remove from water, peel the skins and dice the flesh. Add diced tomatoes to the sauce, season with salt and pepper and simmer for about 10 minutes.
For the meat patties, drain the olives and chop finely. Rinse scallions, trim and chop very finely. Add the olives and scallions to a bowl with with ground meat and egg. Season with salt, pepper. lemon zest and oregano. Knead into a smooth meat batter, adding breadcrumbs as needed. Shape into 8 patties.
Cook penne in boiling salted water until al dente. Rinse basil and thyme leaves. Set some leaves and small sprigs aside for garnish. Pluck remaining leaves, chop finely and mix with the sauce. Season with vinegar, sugar, salt and pepper.
Heat the olive oil in a pan and fry the patties on each side for about 3 minutes. Drain the penne and mix with the sauce. Transfer to plates and top with the patties. Serve garnished with the remaining herbs.
Serve with freshly grated Parmesan, if desired.
