Try how pumpkin “pasta” tastes with olives and tomatoes! A combination for any occasion.
Ingredients
- Fresh basil – 12 g
- Red onion – 2 pcs
- Sugar – 1 pinch
- Black pepper – 1 pinch
- Tomato paste – 1 tbsp
- Olive oil – 3 tbsp
- Green olives – 100 g
- Salt – 1 pinch
- Red wine – 100 ml
- Canned chopped tomatoes – 1200 g
- Spaghetti squash – 2 pcs
Preparation
Step 1: Steaming the Squash Wash the squash, cut them in half lengthwise, and remove the seeds and fibrous interior. Lightly salt them, then steam them side by side over boiling, salted water covered for 30-50 minutes until tender.
Step 2: Cooking the Tomato Sauce Peel and thinly slice the onions. Sauté them in 2 tablespoons of heated olive oil until translucent. Add the tomatoes with their juice and tomato paste, sauté. Pour in the red wine, season with salt, pepper, and sugar, and cook over high heat for 20 minutes, stirring occasionally.
Step 3: Serving the Squash with the Sauce Finely chop the olives. Pluck and thinly slice the basil leaves. Add them along with the olives to the sauce, heat them in it, and season to taste. Drain the squash halves. Remove the spaghetti-like flesh with a fork, drizzle with the remaining olive oil, and serve with the tomato and olive sauce.
