Tomato-Mango Spaghetti

Ingredients for 2 servings:

• 250g spaghetti
• 1 mango(s)
• 8 cocktail tomatoes
• 1 tbsp, heaped tomato paste
• 300 ml vegetable stock
• 1 orange(s)
• 1 tsp honey
• 1 garlic clove(s)
• Salt and pepper from the mill
• Spice mix (Italian spices)
• some stalks of parsley, fresh
• 1 ½ tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

hearty fruity

Peel the mango and cut into bite-sized cubes. Halve the small tomatoes and remove the small stems. Heat the olive oil in a high pan until slightly browned and fry the tomato halves. Once browned, add the tomato paste and the mango cubes, fry briefly, and then pour in about half of the stock. Add salt, pepper, spice mix, honey, and garlic and simmer for about five minutes. Pour in the rest of the stock and the orange juice and simmer for a good 10 minutes. Meanwhile, cook the spaghetti according to the instructions. Finally, season the tomato-mango sauce to taste, sprinkle with some chopped parsley, and serve with the spaghetti in deep plates.