John Myers
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Less Than 30 Minutes: Fussili in Tomato-paprika Sauce with Zucchini and Tomatoes
The perfect less than 30 minutes: fussili in tomato-paprika sauce with zucchini and tomatoes recipe with a picture and simple step-by-step instructions.
- 400 g Cooked fussili
For the sauce
- 30 g Butter
- 1 tbsp Whole wheat flour
- 1 Can Sliced tomatoes
- 2 tbsp Paprika pulp
- 2 tbsp Water
- Salt pepper
- 1 pinch Sugar
- 1 pinch Sprizer lemon
- 1 small Freshly diced zucchini
- 1 handful Date tomatoes cut in half
- Cheese if you like
- Cook the fussili in enough salted water until al dente.
Prepare the sauce
- Heat the butter in a saucepan, toss the flour in it and tilt up the tomato pieces, add the paprika pulp and stir everything until smooth – if necessary, reduce the heat a little – season everything with salt, pepper, a pinch of sugar and a few squirts of lemon.
- Now cut the zucchini in the vegetable cutter into cubes and with a knife cut the date tomatoes in half after washing, add everything to the sauce and stir briefly, if necessary a little more seasoning.
- I always put a slice of cheese on top of the pasta and only then pour the hot sauce over it, so the cheese can nicely pour into the pasta and pull strings while eating … delicious, that’s how I like it 😉 man can also put half a sausage on top, we like to eat them.
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