Spaghetti in pumpkin-tomato sugo

Name: Spaghetti in pumpkin-tomato sugo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Cinnamon; 500 g Hokkaido Pumpkin; 600 g Tomatoes; 1 collar Spring onions; 1 Garlic clove; 400 g Spaghetti; 2 TABLESPOONS Olive oil; 1⁄2 Potty Basil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
7-10 Tbsp Cinnamon
500 g Hokkaido Pumpkin
600 g Tomatoes
1 collar Spring onions
1 Garlic clove
400 g Spaghetti
2 TABLESPOONS Olive oil
1⁄2 Potty Basil

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash the pumpkin, cut it into slices with the skin, scrape out the seeds. Dice pumpkin. Wash and chop the tomatoes. Clean, wash and chop spring onions.
2
Peel and chop the garlic.
3
Cook spaghetti in boiling salted water according to package instructions. Fry pumpkin in hot oil for 4-5 minutes. Fry garlic, spring onions and tomatoes briefly. Season with salt, pepper, cayenne pepper and 1 tsp. cinnamon.
4
Add 150 ml water, bring to the boil, cover and braise briefly.
5
Wash and chop the basil. Drain noodles and collect 1⁄8 l cooking water, add to vegetables, season to taste. Mix with noodles and basil and serve. Serve with: Parmesan.