Pasta with zucchini and corn vegetables, salami and glazed red roasted onions

Ingredients for 3 servings:

• 240 g pasta (e.g. fusilli)
• 550 g zucchini
• 150 g corn from the can
• 225 g salami in one piece
• 150 g date tomatoes
• 3 garlic cloves
• 750 ml vegetable stock
• 3 tbsp tomato paste
• 1 tsp Sriracha sauce
• 1 tbsp lemon juice
• 2 tsp savory
• 2 tsp sage, dried
• 2 tbsp olive oil
• e.g. salt and pepper
• some basil leaves
• 2 small onions, red
• 2 tsp flour
• 1 tsp smoked paprika powder
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the zucchini, remove the stem and ends. Depending on the size, halve or quarter lengthwise and then cut into not too thin slices. Drain the corn. Halve the cherry tomatoes lengthwise and then cut into pieces. Peel the garlic and press or finely chop. Peel the onions, remove the root end, and then slice the onion into thin strips across the root. Cut the salami into slices about 5 mm thick and then dice the slices. In a small bowl, mix the flour, smoked paprika, and sugar well. In a large, deep frying pan or roasting dish, heat half of the olive oil and fry the garlic and zucchini slices for about 3-4 minutes. Add the corn and fry for another 1-2 minutes. Add the tomato paste and let it roast briefly. Deglaze everything with the vegetable stock. Add the sriracha sauce, savory, and sage and bring to a boil. Then add the uncooked pasta and let it cook with the lid on for about 8 minutes. In the meantime, put the onions in a bowl, sprinkle the flour mixture over it, and mix everything well, ideally massaging it lightly with your fingers so that the onions are coated in flour. Heat the remaining olive oil in a pan and fry the salami cubes for about 4 minutes. Then add the salami to the pasta and vegetables, leaving as much fat in the pan as possible. Fry the onions in the remaining fat over high heat for about 4-5 minutes, turning occasionally. When the pasta and vegetables are done cooking, remove the lid, add the tomato pieces, and let the contents cook uncovered for about 2 more minutes, until the pasta is al dente and the sauce has reached the desired consistency. Season with lemon juice, pepper, and salt if desired. Finally, add the soy sauce and red wine vinegar to the onions and cook briefly, stirring constantly, until the onions begin to shine. When serving, toss the onions over the pasta and vegetables and garnish with freshly chopped basil leaves. Notes: Since the salami and onions are cooked separately, this isn’t a classic one-pot dish. However, the pasta is cooked in one pot with the vegetables, so plenty of vegetable broth is needed. If possible, use pasta with a cooking time of about 9 minutes to ensure the zucchini is cooked properly.