Butternut and tomato pasta

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4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

25.00 ml fresh chillies — 573
1.00 onion — large, peeled and quartered
2.00 garlic — cloves, crushed
500.00 g butternut — peeled and diced
0.00 fresh thyme — sprigs
2.00 tomatoes — beef, peeled, chopped
0.00 sugar — pinch
0.00 sea salt and freshly ground black pepper
250.00 g pasta — penne
0.00 fresh chillies — 573
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Method:

Het the oil in a pan and stir-fry the onion for about 5 minutes.
Add the garlic and stir-fry until fragrant.
Add the butternut and thyme and stir-fry lightly.
Cover and braise until the butternut is nearly tender.
Add the tomatoes, simmer for another 5 to 10 minutes until the butternut is tender and tomatoes still retain their shape.
Season with a pinch of sugar and salt and black pepper to taste.
Meanwhile cook the pasta in rapidly boiling salted water until just soft.
Drain and mix with the pasta sauce.
Garnish with extra thyme and drizzle with olive oil.



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