John Myers
Ingredients for 2 servings:
- 3 zucchini, sliced
- 1 can/n tomatoes
- Oil and some Cremefine
- 1 small onion(s)
- 1 garlic clove(s)
- 1 bottle of Cremefine for cooking
- 1 pack of grated cheese for gratins
- 250 g pasta (I always use spiral pasta)
- 200 ml broth (more if necessary)
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Sauté the onions and garlic in a little oil. Then briefly sauté the sliced zucchini. As soon as they start to brown, add the tomatoes. Deglaze with stock and season with salt and pepper. Let everything simmer until the zucchini is cooked. Then add the Cremefine. Remove the sauce from the heat and puree everything with a hand blender. Place the raw pasta in a casserole dish. Pour the pureed sauce over it and finally scatter the cheese on top. Place the casserole in the oven at 180°C. Cook until the pasta is cooked through. I always cook for about 15-20 minutes. We always serve it with a nice green salad. Tip: If you like, you can of course refine the sauce with spices of your choice. We prefer it less spicy, but with more of the flavor of the zucchini.
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