You will need
    • pasta (300 g);
    • can of corned beef (450 g);
    • onions (1 piece);
    • tomato paste (2 tbsp.);
    • bell pepper (2 pieces);
    • garlic (2 cloves);
    • butter and vegetable oil;
    • salt and pepper to taste;
    • greens.
Pour half of the pan of water and put on fire. When the water is rapidly boiling, add salt and pour the pasta. A moment later, all stir well. The pasta should not stick to the bottom of the pan or to cook a single lump. Cook as much as indicated on the package. Don't overcook the pasta, so you do not get a sticky mass.
Fasten the colander over the sink and pour into it the finished pasta. Shake to release any excess water. Put the pasta in the pan, add a piece of butter or a spoon of vegetable oil. Stir and close the lid.
Prepare the sauce of the stew. Open a jar of canned meat. Peel the garlic cloves and finely chop. Bell pepper, divide in half, remove the tail and seeds. Rinse under the tap and cut into cubes. Onions clear of a peel and slice as you like.
Heat the pan vegetable oil. When it becomes to sizzle, toss the garlic and lightly fry. Then add the onions and bring it to transparency. In the hot mass pour pepper and a little put out under the lid. Careful not to burn, time to mix.
Dump the stew out of the jar on a cutting Board. Remove the peas of pepper and Bay leaf, extra fat, if any. Divide the meat fibers into smaller pieces.
Try to buy a good stew. Look carefully at the label. There must not be listed vegetable protein. Soy specks will spoil the whole taste of the dish. Buy canned meat from trusted manufacturers. Before buying, shake the jar, a good stew does not shake in the tin.
Put the softened peppers to the stew from the Board. Stir your sauce. Add the tomato paste and ground pepper. If you like spicy, buy a fresh red pepper. Remove him the seeds and add to dish. Boil the sauce.
Put in a bowl portion of pasta, put on top a few spoonfuls of the sauce from the pan. Garnish the dish with greens.