| 500 grams | Spaghetti 📝 🍽 |
| 2 | Garlic cloves pressed 🍽 |
| 1 | Onion finely chopped 🍽 |
| 1 tablespoon | Olive oil 📝 🍽 |
| 220 grams | Olives green stuffed with pepperoni quartered |
| 1/2 | Pepperoncini red halved lengthwise seeded cut into fine strips |
| a little bit | Pepper 📝 🍽 |
| 1/4 teaspoons | Salt 📝 🍽 |
| 2 1/2 deciliter | Cream whipped until stiff 🍽 |
Cook the spaghetti al dente and drain. Heat the olive oil in a large, slightly higher frying pan. Sauté the onions, garlic and peperoncino, add the olives and cook briefly.
Fold in the whipped cream and season the sauce with salt and pepper.
Add the spaghetti to the sauce and mix.
Nutritional values per serving:
