Tagliatelle with roasted peppers, zucchini and tomato sauce

Ingredients for 2 servings:

• 250g tagliatelle
• 1 small zucchini
• 1 stalk(s) spring onion(s)
• 2 pointed peppers, white
• 2 large cans of tomatoes, peeled
• 3 garlic cloves
• 1 half onion(s)
• ¼ liter of water
• some oil
• 1 bunch thyme, rosemary and basil
• salt and pepper
• 2 tbsp balsamic vinegar
• Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and crush the garlic, set half aside. Sweat the other half in a little oil until translucent, stirring constantly, but do not let it brown! Add the tomatoes and water. Sprinkle in the chopped herbs and simmer the sauce on low heat for about 2 hours. Then strain the mixture, then season with balsamic vinegar, salt and pepper. Cook the tagliatelle until al dente, then drain. Dice the onion, julienne the zucchini, and also cut the bell peppers into small strips. Slice the spring onion into rings, setting aside some of the greens for garnish. Sauté all the vegetables in a little oil, add the remaining garlic, and season with salt and pepper. Mix the tagliatelle with the vegetables and garnish with the onion greens and coarsely shaved Parmesan. Serve with the tomato sauce and more Parmesan.