for 4 person

Carrot sugo

1 tbsp	olive oil
2	onion, cut into thin strips
2	garlic clove, thinly sliced
800 g	carrot, coarsely grated
1 tin	chopped tomatoes (approx. 800 g)
1 tsp	salt
a little	pepper

Cook the pasta

500 g	spaghetti
	salted water, boiling

To serve,

80 g	grated Sbrinz
2 tbsp	flat-leaf parsley, finely chopped

How it's done

Carrot sugo

Heat the oil in a pan. Sauté the onion and garlic for approx. 2 mins. Add the carrots and tomatoes, season. Cover and simmer the sugo over a medium heat for approx. 12 mins.

Cook the pasta

Cook the spaghetti in salted water until al dente, drain.

To serve,

mix the pasta with the sugo and parsley and scatter the cheese on top.

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