Penne with pumpkin and tomato ragout

Name: Penne with pumpkin and tomato ragout
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 400 g cherry tomatoes; 500 g Hokkaido Pumpkin; 6 Stem(s) Oregano; 300 g Penne (e.g. wholemeal pasta; "Penne rigate integrale"); 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 400 ml Vegetable broth; 2 TABLESPOONS Tomato ketchup; 80 g cooked ham (wafer-thin slices; approx. 3 % fat)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
400 g cherry tomatoes
500 g Hokkaido Pumpkin
6 Stem(s) Oregano
300 g Penne (e.g. wholemeal pasta; "Penne rigate integrale")
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
400 ml Vegetable broth
2 TABLESPOONS Tomato ketchup
80 g cooked ham (wafer-thin slices; approx. 3 % fat)

Directions

1
Peel onion and garlic. Dice onion and chop garlic finely. Wash the tomatoes. Wash the pumpkin, cut into thick slices and remove the seeds. Coarsely grate pumpkin with skin. Wash oregano, shake dry and chop the leaves.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a frying pan. Fry the pumpkin, onion and garlic thoroughly. Add tomatoes and fry briefly. Add broth, ketchup and oregano (up to 1 tbsp.), bring to the boil and braise covered for about 5 minutes.
3
Drain the pasta and let it drain. Pluck the ham finely. Season pumpkin and tomato ragout with salt and pepper and mix with the noodles. Spread ham on top and sprinkle with oregano.