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Butternut and tomato pasta

Recipe from: 1/23/2003 12:00:00 AM
Ingredients 10
Servings 4


  • 25
    olive oil
  • 1
    large onion, peeled and quartered
  • 2
    garlic cloves, crushed
  • 500
    butternut, peeled and diced
  • few sprigs fresh thyme
  • 2
    large beef tomatoes, peeled and chopped
  • pinch sugar
  • salt and freshly ground black pepper
  • 250
    penne pasta
  • olive oil


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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Pasta e Piselli

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