Coral spaghetti

Name: Coral spaghetti
Ingredients: 150 g Tomatoes; 100 g cooked red beets; 1 Onion; 1 Shallot; 40 g cooked carrots; watercress; 1 Bay leaf; whole wheat breadcrumbs; dried mango & papaya; 120 g cod; 170 g Barilla spaghetti no.5; extra virgin olive oil

Coral spaghetti with cod and dried fruit from Barilla.

Ingredients

150gTomatoes

100gcooked red beets

1Onion

1Shallot

40gcooked carrots

watercress

1Bay leaf

whole wheat breadcrumbs

dried mango & papaya

120gcod

170gBarilla spaghetti no.5

extra virgin olive oil

Preparation

Puree the beets with 50 ml water and set the puree aside.
Puree the tomatoes together with the finely chopped onion and a splash of extra virgin olive oil using a hand blender and set the puree aside.
Puree the cooked carrots with 20 ml water and set aside.
Heat olive oil in a pan, add the bay leaf, and cook the cod in it.
Bring 400 ml water to a boil.
Sauté the finely chopped shallot in a large pan with some extra virgin olive oil. Then add 200 ml cold water, the spaghetti, all three types of vegetable puree, and 400 ml boiled water.
Bring everything to a boil and follow the cooking time on the pasta package.
Add the prepared cod and mix everything into a sauce.
Plate the pasta with the sauce and garnish the dish with watercress, the dried mango and papaya, and the whole wheat breadcrumbs.