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Sherry pasta

updated

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Ingredients for 4 servings:

  • 500 g pasta
  • ½ liter vegetable broth (instant)
  • 400 ml Sherry, drier
  • 2 garlic cloves
  • 1 onion(s)
  • 1 small zucchini
  • ½ cucumber(s)
  • 10 small cherry tomatoes
  • 2 tbsp butter
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta according to the instructions, then drain. Wash the tomatoes, quarter them, and set aside. While the pasta is cooking, prepare the sauce: Peel the onion and garlic, and finely chop them. Peel the zucchini and cucumber, halve them, remove the seeds, and dice them. Reduce the sherry in a saucepan by half, then pour in the vegetable stock, add the onion, garlic, zucchini, and diced cucumber, and let it simmer for 6-7 minutes. Add the cooked pasta, tomato quarters, and butter, and stir everything gently. Remove from the pan with a slotted spoon and serve.

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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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