John Myers
Pasta with Zucchini and Tomato Sauce
The perfect pasta with zucchini and tomato sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Sliced zucchini and quartered
- 2 tbsp Olive oil
- 1 piece Finely chopped onion
- 1 piece Garlic clove crushed
- 800 g Canned tomatoes
- 6 piece Tomatoes pickled in oil
- 200 ml Vegetable broth
- 0,5 tl Dried or fresh oregano
- 300 g Rigatoni or similar pasta
- 125 g Mascarpone or Schwand
- 1 Handful Fresh basil leaves cut into strips
- Salt and pepper
- Preheat the oven to 200 degrees top and bottom heat. Mix the sliced zucchini with 1.5 tablespoons of olive oil and cook in the oven on a baking sheet for 15-20 minutes until they are soft and lightly browned. Stew onions and garlic in the remaining oil for about 5 minutes, add canned tomatoes, dried tomatoes (chopped up), oregano and stock. Simmer the whole thing for about 10 minutes until the liquid has reduced. Meanwhile cook the pasta al dente according to the packaging system. Add mascarpone or Schwand to the tomato sauce and season with salt and pepper. Add the zucchini pieces. Serve the pasta with the sauce and sprinkle with the basil.
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