Pasta with tomato sauce and zucchini

Ingredients for 4 servings:

• 500 g pasta
• 1 small zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 1 pack of tomatoes, pureed
• 1 tsp fennel seeds
• some almonds
• olive oil
• salt and pepper
• Oregano, dried
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Cook the pasta in plenty of salted water until al dente. Finely dice the zucchini and onion. Heat 1-2 tablespoons of good olive oil in a pan. Add the zucchini and onion pieces, press in the garlic, and fry everything thoroughly. Pour in the passata and bring to a boil. Sprinkle in the fennel seeds, either whole or ground, and season well with salt, pepper, and a pinch of sugar. Cook for about 15 minutes. Season again to taste and adjust the seasoning if necessary. Chop the almonds into very small pieces and mix with a dash of olive oil and the dried oregano. Finally, add 3-4 tablespoons of the pasta water. Pour the sauce over the drained pasta and enjoy.