Try this delicious pasta dish:
Perfect pairing: the thon sauce adds a tangy flavor to the pumpkin spaghetti.
Place the squash in a saucepan with salted water form. Bring to a boil and cook for forty-five minutes in the bubbling salted water until tender.
Remove pumpkin and cool for 120 minutes.
Cut the pumpkin in half and remove seeds. Scrape narrow but firm strips with a fork. Arrange on a plate.
For the sauce: peel and coarsely chop tomatoes. Chop peppers and onion. Cut anchovies into thin slices. Together with the oil of the anchovies make the whole thing on low heat in a casserole for twenty min.
Add the crushed garlic clove, basil and peterli (finely chopped), the drained and chopped tuna and finally the pitted and quartered olives. Stir, season with salt and season with pepper. Bring to a boil and add seasoning.
Carefully pour the sauce over the pumpkin strips form. If necessary, reheat repeatedly – done! This dish can also be sprinkled with grated Gruyère and gratinated on the stove.