Buy all ingredients right below the recipe
INGREDIENTS
- 380 g whole wheat oat spaghetti, dry
- 200 g carrots (peeled)
- 120 g yellow onion
- 200 g celeriac (peeled)
- 50 g dried Jamón Serrano ham
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 30 g tomato paste
- 1 clove garlic (finely grated)
- 300 g canned chopped tomatoes
- 400–500 ml chicken stock (can be replaced with water)
- 1 tablespoon dried oregano
- 1 handful fresh basil (roughly chopped)
- 40 g Parmesan (finely grated)
- Salt
- Pepper
INSTRUCTIONS
- 1Bring salted water to a boil over high heat and cook the spaghetti according to package instructions (approx. 16–17 minutes from boiling point). Drain the pasta after cooking.
- 2Meanwhile, dice the carrot, onion, celery, and dried ham into small cubes. Then, heat a large pan with olive oil over medium heat. Add the carrot, dried ham, celery, and onion and sauté for 6–7 minutes over medium heat. Then add the wine vinegar, tomato paste, and garlic and sauté for another 1 minute over medium heat. Subsequently, add the chopped tomatoes, broth, salt, pepper, and oregano to the sautéed mixture and cook for another 8–9 minutes over medium heat.
- 3Once the vegetables are soft, turn off the heat, add the pasta to the pan, and mix.
- 4Divide the dish into individual portions, sprinkle with basil and Parmesan, and serve.
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The author of the photograph is Marie Bartošová