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Pasta with stewed meat and garlic

Pasta with Canned Stewed Meat and Garlic

Want something simple and delicious? I think I've got just the thing! Who hasn't made pasta with canned stewed meat at some point? Probably no one. Sometimes you just want to take it easy and not rack your brain over what to feed the family. And for anyone who's never been touched by a lazy streak and has no idea what this dish even is — here's a recipe for the laziest cook around.

OlgaDo

Recipe author

Composition / ingredients

Servings:

Canned stewed meat

250

Pasta

200

Onion

Garlic

Ground black pepper

Salt

Vegetable oil

Water

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 41 % 9 g

Carbohydrates 41 % 9 g

135 kcal

GI: 11 / 89 / 0

Cooking method

Cooking time: 45 min

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One thing I've noticed: the wider the holes in the pasta, the tastier it is. Use whatever canned meat you like — if you prefer it richer, go with pork; if you're watching your waistline, choose canned chicken. Boil the pasta in salted water, drain it in a colander, and let the water run off. Cook the pasta just shy of done, leaving it a little firm. In a small amount of vegetable oil, sauté the finely chopped onion and finely grated garlic. Tip the contents of the can into the cooking vegetables and let everything simmer for 5 minutes. Season with ground pepper and a little salt, keeping in mind that canned meat is already salted. Add all the pasta to the skillet with the meat, toss well, and let it cook together over the heat for about five minutes so the pasta soaks up the meaty sauce and vegetables. And that's really all there is to it. Enjoy!