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Pasta with tomato and cucumber brunch sauce

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Ingredients for 2 servings:

  • 200 g pasta, short, e.g. B. Farfalle
  • 250 g cherry tomatoes
  • 200 g cucumber(s)
  • 1 onion(s)
  • 100 g light brunch
  • 1 tsp olive oil
  • 1 tbsp tomato paste
  • 1 small chili pepper(s)
  • salt and pepper
  • oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Quick and easy sauce for short pasta

Score the tomatoes crosswise, pour boiling water over them, and then peel them. Peel the cucumber, halve and deseed it, then cut into half or quarter rings. Peel and finely dice the onion. Deseed and finely dice the chili pepper. Cook the pasta according to the package instructions until al dente. Meanwhile, heat olive oil in a pan. Sauté the onion until translucent. Add the tomatoes and cucumber and sauté briefly. Add the brunch and simmer the sauce gently. Add the chili pepper and tomato paste and season to taste. Drain the pasta and serve mixed with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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