One-Wok-Spaghetti
Pane-bistecca
There are many One-Wok-Spaghetti recipes and a real hype has arisen about them. They say there is less work, but that’s not really true. You also have to cut the vegetables and meat, marinate them, season them and so on. What you don’t have to do is cook the pasta separately. This step is saved, but otherwise you spend just as long on the stove as you would for traditional spaghetti. (Or I would even say that you have to be more careful that the pasta doesn’t end up sticking to the pot.)
Nevertheless, I cooked myself this one-woman-one-wok spaghetti dish!
Nevertheless, I cooked myself this one-woman-one-wok spaghetti dish!
Ingredients
1 small Eggplant, diced
1 Tomato, diced
½ Onion, chopped
2 Garlic cloves, chopped
100 g ground Pork
5 Basil Leaves, chopped
2 tbsp Olive Oil
100 g Spaghetti
1 jar Tomato sauce approx. 300 g
Salt and Pepper
Rosemary
Oregano
Paprika
grated Parmesan
Instructions
1
Step 1
Prepare all the ingredients and cut them as advised. Heat the oil in a wok and add onion, garlic, tomato, eggplant, meat and basil leaves. Season well and add the tomato sauce. Mix well and let cook for approx 10 minutes.
2
Step 2
Add a little water and put the spaghetti into the pan. Be patient, don’t push them down too much or they break. Let them get soft and then mix.
3
Step 3
Let cook until the pasta is al Dente. This can be shorter or longer, depending on the thickness of the pasta. During this cooking time please stay close, as you might have to mix and add more water.
4
Finally
Serve the spaghetti with grated Parmesan.
Notes
I made this 1-woman-one-pot-Spaghetti-meal!
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