Preparation time: 15΄
Cooking time: 10’ – 12’
For 2 persons
200g smoked pork “syglino” of Mani
3 tbsp. olive oil
1 green pepper
15 cherry tomatoes
5 tbsp. Mustard with Honey KYKNOS
80ml white wine
2 tsbp. Oregano (chopped)
Freshly ground pepper
On a cutting board with a sharp knife, cut the sygklino of Mani into sticks, the cherry tomatoes in half, the green pepper into thin sticks and the onion into quarters and into thin slices.
Place a pot of salted water over high heat and cook the spaghetti until al dente. While the spaghetti is boiling, place a deep non-stick pan on a high heat to heat up well and add the olive oil.
Sauté the Mani syglino for 1-2 minutes until it takes on a light color and releases its aromas. Add the onion together with the green pepper and continue sauteing until the onion also becomes sweet.
Add the Mustard with Honey KYKNOS, mix well, deglaze with the white wine, add the spaghetti, with a little of the water in which they were boiled, and continue cooking until the pasta is set.
When the pasta is ready, remove the pan from the heat, add the cherry tomatoes along with the chopped oregano, stir one last time and serve in deep, individual dishes with a little freshly ground pepper on top.