Pasta with zucchini and pepper in tomato sauce
8 servings
40 minutes
Pasta with zucchini and bell peppers in tomato sauce is a bright and aromatic dish of Italian cuisine that harmoniously combines fresh vegetables, spicy spices, and the tender texture of fusilli. Hailing from sunny Italy, it evokes cozy family dinners filled with warmth and Mediterranean flavors. Zucchini adds lightness, sweet pepper brings spiciness, and tomato sauce provides richness with a sweet-sour note. Olives add a pleasant salty touch while fresh rosemary reveals aromatic spicy chords. This dish is perfect for both everyday dinners and special occasions as its color palette and rich taste create a festive atmosphere. The ease of preparation makes it an excellent choice for those who appreciate tasty and healthy meals without extra hassle.
1
Take one medium zucchini. Cut it into slices no thicker than 0.5 cm and cut the slices into 4 pieces.
- Zucchini: 1 piece
2
Take 1 large sweet red pepper, clean it from the middle and seeds. Cut it into 4 wedges and slice it into strips. Choose a pepper with four tops; it will taste better for hot dishes.
- Red sweet pepper: 1 piece
3
Take 1 large and 2 medium tomatoes. Cut off the top where the stem is. Grate them on a coarse grater. As a result, you get tomato puree, and the skin stays in your hand.
- Tomatoes: 3 pieces
4
Take a medium onion and chop it into small cubes.
- Onion: 1 piece
5
Cut the carrot lengthwise into 4 parts and slice into thin triangles. Or you can grate it on a coarse grater — whichever you prefer.
- Carrot: 1 piece
6
Chop the garlic finely.
- Garlic: 2 cloves
7
Sauté onion and garlic in sunflower oil for 2 minutes.
- Onion: 1 piece
- Garlic: 2 cloves
8
Add carrot and black pepper, sprinkle with curry and mix. Simmer for 1 minute.
- Carrot: 1 piece
- Freshly ground black pepper: to taste
- Curry powder: 0.3 teaspoon
9
Add tomato puree, mix, and simmer on low heat for 3-4 minutes.
- Tomatoes: 3 pieces
10
Lay zucchini and pepper on top of the tomato sauce. Add salt.
- Zucchini: 1 piece
- Red sweet pepper: 1 piece
11
Add the pasta (in this recipe - fusilli) and mix well. Pour in water so that the top pasta is half submerged. Cover with a lid and simmer on low heat for 15 minutes or until the pasta is cooked.
- Pasta: 250 g
12
When the pasta is al dente, add halved olives and mix.
- Pitted olives: 15 pieces
13
When the dish is almost ready, add 1 sprig of rosemary and let it sit for 5 minutes.
- Fresh rosemary: 1 sprig
