Pasta with Rabbit Tomato Sauce

Ingredients

• 400 g spaghetti
• 2 split rabbit backbones
• 2 tbsp flour
• 2 tbsp halved green olives (pitted)
• 500 g ripe tomatoes
• 6 Spring Onions
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 100 ml White wine
• olive oil (cold pressed)
• a handful of basil
• black and red pepper, crushed in a mortar
• pepper from the mill

Instructions

1. 1.

   Wash and pat dry rabbit backbones, then slice into pieces. Wash tomatoes, blanch, peel, and cut into chunks. Wash spring onions, trim, and cut into long strips.

2. 2.

   Season rabbit with salt and coat with flour. Heat 4 tbsp oil in a pan and brown rabbit slices on all sides until golden brown. Set aside warm.

3. 3.

   In a pot heat 3 tbsp oil and sauté onion and garlic until translucent. Add wine and let evaporate briefly. Stir in tomatoes and spring onions, cooking for about 2 minutes while stirring. Add olives, stir quickly, season with salt and pepper, then remove from heat.