Spaghetti and vegetable sauce

Name: Spaghetti and vegetable sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 400 g Carrots; 300 g Celery; 2 Tomatoes; 40 g Pine nuts; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 100 g Rocket; 1 TABLESPOON Butter or margarine; 50 g pitted, black olives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
400 g Carrots
300 g Celery
2 Tomatoes
40 g Pine nuts
1-2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
100 g Rocket
1 TABLESPOON Butter or margarine
50 g pitted, black olives

Directions

1
Cook spaghetti in plenty of salted water for about 8 minutes, drain. In the meantime, peel and wash the carrots and cut them into small pieces. Clean and wash the celery, put some leaves aside.
2
Cut the celery into small pieces as well. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small strips. Roast pine nuts in a pan without fat until golden brown. Peel garlic, press through a garlic press.
3
Heat the olive oil. Sauté garlic, carrots and celery in it. Season with salt and pepper. Stir in tomato paste and strips, add 300 ml water. Cover and cook for about 10 minutes. Clean, wash and roughly chop the rocket.
4
Melt the fat, toss the spaghetti and rocket in it and serve in portions. Season sauce again, add olives and pine nuts and serve with the spaghetti. Garnish with retained celery leaves.