Here we go with a easy, let’s-cook-something-now recipe. It’s easy, fast, doesn’t need many ingredients and is warm and soothing for your tummy when the weather is not.
Because of the beetroot it has this beautiful colour.
So here’s what you need for two to three servings:
- 200g of spagetthi (use the one, that need minimum 10 minutes to cook)
- 100 ml of white wine
- 2 tsp of salt
- 1 tsp of black pepper
- 1 tsp of dried italian herbs
- 1 small dried red pepper (if you like it hot, and you have to remove it before serving)
- 400 ml of boiling water
- 250 g of tomatoes
- optional: 100 g of pumpkin (hokkaido)
- 1 small beetroot
- 1 onion
- 2 cloves of garlic
- 2 tbsp of Olive Oil
If you like the wooden spoon check here how to make it.
Cut all the veggies. Actually you should just throw everything together in the pot, but I like my onions fried, so I fry the onions and garlic for 2 minutes or so, and then I throw the rest in with the pasta and deglaze it with the boiling water. Then you stir until the pasta is covered in water and add the white wine. You need to let it cook for up to twenty minutes. Be sure to stir most of the time. After 15 minutes you can check if the pasta is al dente yet. The liquid should all be gone after.
And there you have it. A very creamy and tasty pasta. Because of cooking the pasta with the sauce, it inhales all the flavours, which makes it more intense. Serve it with freshly grated parmesan.
Enjoy your easy Sunday meal.