Mediterranean spaghetti with zucchini and tomatoes

Ingredients for 2 servings:

• 250 g spaghetti or pasta of your choice
• 1 large zucchini
• 3 large tomatoes
• 1 shallot(s)
• 2 cloves garlic
• 1 few stalks of thyme, fresh (alternatively dried)
• 1 small bunch of fresh basil
• 1 tbsp tomato paste
• 1 small red chili pepper(s)
• e.g. salt and pepper
• e.g. olive oil
• e.g. Parmesan or Pecorino
• 1 dashes balsamic vinegar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

spicy

Finely dice the shallot. Gently sauté in a non-stick pan with a little olive oil; do not allow to brown. After a few minutes, add the diced zucchini and the very finely chopped chili pepper and sauté for about 10 minutes. Add the finely chopped garlic and season with salt and pepper. Finely chop the tomatoes (peel them first if desired; I leave the skin on). Add the tomatoes, tomato paste, and thyme. Sauté for about another 5 minutes. Season with a good splash of aged balsamic vinegar. Meanwhile, cook the pasta according to the package instructions. When it’s ready, use tongs to transfer it from the pan directly to the vegetable mixture and mix well. Serve the pasta on a warmed plate. Drizzle with a little more top-quality olive oil. Sprinkle with basil and cheese and serve immediately.