Winter cherry tomato and Calvados pasta

Ingredients for 2 servings:

• 800 g cherry tomatoes
• 1 orange(s)
• 75 ml Calvados
• 2 shallots
• 2 cloves garlic
• 1 tsp rosemary, fresh or dried
• 1 tsp chili flakes, more or less as needed
• 1 tsp sugar
• 2 juniper berries
• salt and pepper
• 250g spaghetti
• e.g. Parmesan, grated or vegan alternative

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

simple and vegetarian or vegan

To prepare, peel and finely chop the shallots and garlic. Wash and halve the cherry tomatoes. Juice the orange. Heat about 2-3 tablespoons of oil in a pan and sauté the shallots and garlic over medium heat. After a short time, add the rosemary so that the aroma of the rosemary can develop fully. When the shallots are translucent, add the cherry tomatoes and heat for about 5 minutes, stirring occasionally. Then deglaze with the orange juice and bring everything back to a boil. Add the Calvados, chili flakes, juniper berries and sugar and stir. Cover and simmer on the lowest heat for 20 minutes, stirring occasionally. During this time, bring the water to a boil for the pasta and cook it according to the package instructions. After 20 minutes, season the sauce with salt and pepper. Serve the pasta with the sauce and sprinkle with Parmesan cheese or a vegan alternative, if desired.