Saturday, August 2, 2008

Pasta with Tomatoes and Squash

(serves 2)

300gr pasta of your own choice (I use Benne - it corresponds to just under 1 litre ~ 4 cups uncooked)

2 tbsp olive oil
1 hand-full fresh basil
2-3 loaves of garlic (depending on how garlicky you like your food)
1-2 bell peppers
4 carrots
½ squash (depending on size - use a whole one if it's very small)
approx. 10 olives
2 small onions
approx 150gr thinly sliced and diced bacon (optional)
1 can of diced tomatos. (In Denmark I can get cans with chili added - I like to use this to make the dish spicy. If you can't buy them where you are, just use regular tomatos and add chili according to taste)
Salt, pepper
favourite spices (I use carry, cinnamon and sugar)

Boil the pasta according to the directions on the package. I like to add a bit of vegetable stock to the water as it boils, but it isn't necessary.

Cut everything into bite-sized pieces, chop the garlic, the basil and halve the olives. Warm the oil in a wok or large pan. Add chopped basil and garlic and fry until the garlic starts to take colour. Add bacon and onions and fry until the bacon is cooked and the onions transparent. Add carrots and squash and fry for 5 minutes. Add olives and bell pepper and fry for another 2-3 minutes.

Stirr in tomatos and turn down heat. Leave to simmer for 10-15 minutes, but keep an eye on it, that it doesn't get too dry. Add spices according to taste (approx. 1 tsp of each in my case). The sauce is done when the squash is 'al dente'. Mix with the pasta and heat through. Tastes great both warm that day, and cold for lunch the next day.

No comments:

Post a Comment