Spaghetti with Caramelized Onions
Mediterranean delicacies such as black olives and parmesan provide valuable unsaturated fatty acids and calcium. Pasta brings quickly available carbohydrates; the onions keep the intestines busy.
The red onions have a mild and inherently slightly sweet taste, which forms a pleasant contrast to the somewhat hot rocket and the hearty anchovy fillets. If you like, you can use shallots instead.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 283 mg | (7 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 red onions
- 2 sprigs rosemary
- 2 Tbsps olive oil
- 1 tsp cane sugar
- 300 grams Spaghetti
- salt
- 1 pc Parmesan (about 50 grams)
- 4 Anchovy fillet
- 200 milliliters Vegetable broth
- 100 grams small black olives (pitted)
- peppers
- ½ bunch Arugula (about 50 grams)
Preparation steps
Peel onions and cut into thin rings.
Rinse rosemary, shake dry, pluck needles and chop finely.
Heat the oil in a pan over medium heat. Sauté onions and rosemary until onions are translucent.
Sprinkle with sugar and continue to cook, stirring occasionally, until onions are lightly browned, about 10 minutes more.
Meanwhile, cook spaghetti in a pot of boiling salted water until al dente according to package directions. Finely grate the Parmesan.
Finely chop anchovy fillets and add to the onions along with the broth and olives. Cook, stirring, until heated through, about 1 minute. Season with pepper.
Rinse arugula, shake dry, remove thicker stems and chop leaves coarsely.
Drain spaghetti and toss with the caramelized onions. Sprinkle with Parmesan and serve with arugula.