John Myers
Spagetti with Yellow Zucchini, Black Olives
The perfect spagetti with yellow zucchini, black olives recipe with a picture and simple step-by-step instructions.
- 80 Size Spaghetti
- 1 toe Fresh garlic
- 5 Mini Tomatoes
- 1 tablespoon Extra virgin olive oil
- 2 Pcs. Surimi or prawns
- 6 black Olives with a stone
- Salt fresh thyme
- 1 whole Egg
- Some pasta water
- 2 Teaspoon. Cold pressed olive oil
- Lemon salt
- Fresh lime
- 1 half yellow Zucchini yellow
- 1 Tablespoon Balsamic vinegar (from Biggi)
- Boil the spaghetti in salted water. (I like to use a wide pan) Cook the spaghetti as you like. Wash the vegetables and cut into very small cubes (zucchini). I cut the garlic clove into very thin slices. I cut the small tomatoes in half. Also add the sliced surimi or (shrimp).
- When the spaghetti is done, I put it in a bowl. I put some olive oil and the finely chopped zucchini in the pan, then add the garlic clove cut into slices. Put the spaghetti in with it. Sauté everything lightly, then toss the halved small tomatoes through everything.
- Fold in the beaten egg while removing the pan from the heat. I like to season with my lemon salt, fresh thyme, maybe also pepper. And then the fantastic “balsamic vinegar” that we got from biggi, in the penultimate “Challenge” everything was a dream.
- Thyme vinegar with a note of liquorice
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