surprisingly fruity spaghetti

I thought I might have been able to blog about sailing this week as we had a little trip planned even went so far as arranging a dog sitter. Well it did n’t happen it was too windy for me so I cried off – another time. My highlight in the kitchen over the weekend was fridays supper. It started well with anchovies and olives and a glass of beaujolais.

I had been out all day and wanted something quick, easy and very tasty to cook.

I invented this dish when the fridge was almost bare accept for carrots, garlic, onions….. not wanting to go shopping I came up with this really tasty pasta sauce which we have made twice now and I am sure it will become a regular. And what a healthy dish for supper and it goes down really well with a bottle of Beaujolais as we found out.

My Husband wanted to call it orange pasta ! em and he also thought it had butternut in it?

serves 2 heartily

6 tbls olive oil

5 cloves of Garlic bashed

1 onion

4 carrots grated in a processor

1 stick of celery

6 sun dried tomatoes chopped

1-2 tbls tomato puree / or tinned tomatoes (no need to add water)/ or fresh skins removed

splash of water

dash of chilli any form will do

salt to taste

black pepper if you want (i don’t)

freshly grated parmesan to top

150g spaghetti


fresh basil leaves

toasted pine nuts

Soften garlic and onions in oil in wide pan then add grated carrots cook together for a few minutes till carrots turn a lighter shade of orange. Add sun dried tomatoes

or tin or fresh depending on preference or what you have.

Let bubble away while you cook the spaghetti careful not to reduce too much. take off the heat after a few minutes to rest while spaghetti boils. Strain spaghetti but not for long so some liquid remains tip into sauce and combine.

Serve with plenty of parmesan and a leafy green salad.



About knitonemorerow

Painter who also likes to knit. The knitting is winning at present I have opened a yarn shop in Menai Bridge Anglesey.
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