Ingredients
2tbspextra-virgin olive oil
1yellow onion,chopped
1red bell pepper,chopped
½tspsalt,divided
2garlic cloves,pressed or minced
½tspdried oregano
¼tspdried tarragon
¼tspground cinnamon
1cantomatoes,diced or crushed
1canpumpkin purée
2tbspbutter
2tspbalsamic vinegar
black pepper,freshly ground
parmesan cheese,finely grated, for garnish, optional
fresh parsley,chopped, for garnish, optional
Preparation
Warm the olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion, bell pepper and ¼ teaspoon of the salt.
Cook, stirring often, until the onions and pepper are very tender, for 6 to 8 minutes.
Add the garlic, oregano, tarragon, and cinnamon. Stir and cook until fragrant, for 1 minute.
Add the tomatoes and cook for 1 minute, while stirring.
Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
Carefully transfer the mixture to the blender.
Add 1 tablespoon of butter and 1 teaspoon of vinegar, then blend until smooth and creamy.
Season generously with freshly ground black pepper and salt. Blend to combine.
Stir into warm pasta.
Serve with freshly grated Parmesan and chopped parsley on top, and enjoy!
