Tomato and zucchini pan with mini farfalle

Ingredients for 2 servings:

• 15 cocktail tomatoes, diced
• 10 tomatoes (date tomatoes), diced
• 1 m.-sized zucchini, quartered lengthwise, sliced
• 1 m.-large onion(s), white
• possibly garlic
• 4 slice(s) ham, cut into large cubes
• 2 tbsp olive oil
• 10 basil leaves
• some basil for garnishing
• some thyme
• salt and pepper
• 1 pinch(s) of sugar
• 1 pinch of chili flakes
• 2 tbsp chicken broth
• 100 ml water
• 2 tbsp orange juice
• Parmesan, freshly sliced
• 200 g Farfalle, small
• salt water

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 23 minutes

made from fresh cocktail and date tomatoes, with Parmesan and ham

Heat enough salted water for the pasta. Heat the oil in a pan, sauté the onions over medium heat, slice the garlic very thinly, if desired, and sauté until lightly browned. Then add the whole basil leaves and some fresh thyme. Season with pepper. Add the ham and fry lightly, then add the tomatoes and zucchini pieces. Season with sugar, salt, chili flakes, and chicken stock. Now add the water and simmer for about 15 minutes. If the liquid evaporates too quickly, add more water, but not too much! Cook the mini farfalle (they only need 7 minutes). Now add 2 tablespoons of orange juice to the sauce for a fresh flavor and fold in the pasta. Serve with fresh basil and Parmesan cheese.