Pasta with summer tomato sauce and zucchini
3 servings
30 minutes
The recipe is taken from the book "River Cottage. Food for the little ones" (publishing house "CookBooks") by Nikki Duffy.
1
To peel tomatoes, make a cross cut on them, place them in a large bowl, and pour boiling water over them. Leave for 1-2 minutes, then peel and cut into four pieces. Scrape the seeds with juice into a sieve over the bowl and strain. Chop the tomato flesh coarsely.
- Tomatoes: 1.5 kg
2
Heat vegetable oil in a large skillet over medium heat, add chopped onion and garlic and sauté for 10 minutes until soft. Add the flesh and juice of the tomatoes, bring to a boil and cook over fairly high heat, mashing and stirring for 15 minutes to create a thick puree-like sauce. Transfer it to a blender, add sugar and blend. Season if desired. Measure out 250–300 ml of the sauce and freeze the rest for future use.
- Vegetable oil: 45 ml
- Onion: 1 head
- Garlic: 2 cloves
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Boil a large pot of water and cook the pasta according to the package instructions. Drain the water.
- Paste: 250 g
4
Meanwhile, heat vegetable oil in a pan, dice the zucchini and fry until golden brown. Pour in the tomato sauce and let it warm up. Mix the sauce and zucchini with the pasta, adding basil and mozzarella.
- Vegetable oil: 45 ml
- Zucchini: 250 g
- Basil: 5 g
- Mozzarella cheese: 125 g