Spicy zucchini, tomato and bacon spaghetti

Ingredients for 2 servings:

• 200g spaghetti
• 1 m.-large zucchini
• 2 tomatoes, peeled and diced
• 1 m.-sized onion(s)
• 2 garlic cloves
• ¼ liter vegetable broth
• 4 slices of bacon
• 3 tbsp olive oil
• 2 tbsp tomato paste
• salt and pepper
• Cayenne pepper
• n. B. basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

also available as a vegetarian option

Cook the spaghetti in plenty of salted water until al dente. Wash the zucchini and cut first into slices, then into sticks, and season lightly with salt. Roughly dice the onion, thinly slice the garlic, and dice the bacon. Heat the oil in a non-stick pan and fry the bacon. Remove from the pan after about 4 minutes and set aside. Add the zucchini to the pan and fry for about 3 minutes. Then fry the onion, garlic, and tomato paste, then add the peeled, diced tomatoes and simmer for another 3 minutes. Season with pepper and cayenne pepper. Add the bacon again, deglaze with the vegetable stock, bring to a boil, and season to taste with salt, pepper, and cayenne pepper. Serve on warmed plates with the spaghetti and a few basil leaves. Vegetarians can simply omit the bacon.