John Myers
Ingredients for 4 servings:
- 400 g Hokkaido pumpkin(s)
- 2 onions, red
- 1 clove(s) garlic
- 1 tbsp olive oil
- 1 can tomato(s), finely chopped, 400 g
- 320 g spaghetti
- 250 g feta cheese, very good quality
- 1 sprig(s) rosemary
- some salt and pepper, colorful from the mill
- n. B. Serrano ham
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
a light spaghetti dish in autumn or winter
Clean and deseed the pumpkin, cut into 1 cm cubes, and blanch in boiling, lightly salted water for 3 to 5 minutes. Drain and refresh in ice-cold water. Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Peel the onions and garlic clove. Halve the onions and then slice thinly. Finely dice the garlic clove. Heat the olive oil in a saucepan and sauté the sliced onions and garlic cubes until translucent. Add the tomatoes, season with salt and a few grinds of freshly ground pepper, bring to a boil, and then stir in the pumpkin cubes. Dice the feta cheese. Rinse the rosemary, shake dry, and chop. Drain the spaghetti, let it drain, and serve on plates with the pumpkin and tomato salsa. Serve sprinkled with diced feta cheese, chopped rosemary and, if desired, with sliced Serrano ham.
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