Ingredients for 4 people:
1 stalk of celery
500 g nutmeg or Hokkaido pumpkin
3 cloves of garlic
4 sprigs of rosemary, sage or thyme
3 tbsp olive oil
1/2 tsp dried oregano
150 ml red wine (or water)
400-500 g spaghetti (or other long noodles)
approx. 3 tsp miso paste
Peel the onion, halve and cut into thin slices. Wash the celery, cut off the dry ends, peel if the stalks look dry. First cut the celery lengthwise into strips, then dice crosswise. Peel and coarsely grate the pumpkin. Peel, halve and slice the garlic. Wash the herbs, shake dry, pluck and roughly chop.
Heat the olive oil in a wide saucepan, Fry the onions in it until light brown, it takes 6 to 8 minutes. Add the rest. Stir in the oregano, deglaze with red wine and add the marinara or arrabbiata tomato sauce. Season with salt and pepper. Simmer covered for 20 minutes. Stir from time to time, as soon as the sauce gets too thick, thin it out with a few spoonfuls of pasta water. Finally, season with miso paste.
For 500 g spaghetti Bring a pot with about 5 liters of water and 40 grams of salt to the boil. Cook the noodles uncovered according to package directions until al dente. Drain the noodles, do not quench them and add them to the sauce while dripping wet, leave to soak for a minute. Lift the spaghetti out of the pot with tongs, arrange with a slight twisting movement, possibly add some sauce from the pot over the pasta with a spoon and sprinkle with grated parmesan.
Order now. Marinara Tomato Sauce
Who likes it a little hotter. Arrabbiata tomato sauce
Have fun cooking!
Your Bongiovi Brand Team
Recipe ideas also on: YouTube