Pašta-šuta

Ingredients:

• 1 kg of ripe tomatoes
• 2 heads of onions ( capules )
• 3 cloves of garlic ( onion )
• ½ cup of olive oil
• 1 teaspoon of sugar
• 1 bay leaf ( maple )
• domestic herbs: basil, oregano, rosemary
• salt and pap
• cube of butter (about 20 g)
• ½ kg of spaghetti
•  grated parmesan cheese

Preparation:

Blanch the tomatoes in hot water and peel them. Sauté finely chopped onion in olive oil until it turns yellow. Add finely chopped garlic, saute very briefly and immediately add chopped peeled tomatoes. Add sugar, pepper, salt and herbs. Simmer for approximately 1 hour on low heat, stirring occasionally, until the sauce ( shub ) thickens. Towards the end, add butter and finely chopped parsley.

While the šalša is cooking, cook the spaghetti in plenty of salted water, drain it and mix it into the šug. Pour the pasta-shuta into a warmed dish, mix and leave for a few minutes for the spaghetti to permeate with scabies. If desired, it can be sprinkled with grated parmesan or any other hard sheep’s cheese when serving.

Remark:

Pašta-shuta is of course not a dish typical only for Zadar County, but is prepared all over Dalmatia. But on our menus in the summer months, pashta-shuta was one of the most common traditional meals. This recipe was recorded in Vinjerac.