Pumpkin sauce pasta Sun dried pesto pasta
Spaghetti pasta a small bunch Oil 1 tbslp Garlic 3 cloves Cherry tomato 4 Baby spinach 1 cup * Tomato puree 2 tblsp Fresh cream 2 tblsp Salt as needed Olives 4-5 (optional) Birds eye red chili 1/2 or red chili flakes 1 tsp *I used 1 cup of baby spinach but felt it is less, you can add 2 cups of baby spinach. If using normal spinach, you can add 2 cups finely chopped Indian palak too. Video on how to make Spinach tomato pasta
Cook the spaghetti with enough water and little salt and few drops of oil.
Soaking the spaghetti for 10 minutes makes it very soft and cooks quickly. Drain the water and keep it aside. Reserve 1/4 cup of the cooked water aside. We will need it later.
Chop the garlic finely. Half the cherry tomaotes. You can use normal tomatoes too. If using normal tomatoes use 1/2 tomato. Chop them into slightly big pieces. In a pan add 1 tblsp of oil and add chopped garlic and the red chili. If using red chili flakes add in the later. Cook for few seconds and add in the cherry tomatoes. Half the tomato and add it to the pan.
Cook for a minute and add in the olives. I added whole pitted olives. Add in the tomato puree and fresh cream.
Cook for a minute.
Add in the washed baby spinach. The spinach gets cooked in few minutes.
Add the reserved cooked pasta water to this. Mix well. If adding chili flakes add at this stage.
Once the sauce starts boiling add the cooked spaghetti. Mix well gently and evenly to get the sauce coated well on the spaghetti.
If you want to add some grated cheese you can add now. Switch off the flame. Serve hot.
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