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Tomato sauce Arrabiata with vegetables and pasta

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Ingredients for 4 servings:

  • 1,000 g tomatoes, pureed
  • 2 tbsp, heaped tomato paste
  • 50 ml milk
  • 70 g Parmesan, grated
  • 2 onions
  • 2 bell peppers
  • 2 small peppers
  • ½ zucchini
  • salt and pepper
  • herbs, Italian
  • 700 g pasta

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetarian

Finely dice the onions and fry in oil until golden brown. Finely chop the remaining vegetables and add them. Continue frying briefly over medium heat. Add the passata, tomato paste, milk, and Parmesan cheese. Finely chop all the herbs except the basil and add them to the pan. Simmer. Depending on your taste, you can use oregano, rosemary, marjoram, thyme, or sage. Use fresh herbs if possible; otherwise, dried herbs can also be added. Just before the end, add the chopped basil and season with salt and pepper to taste. Cook the pasta in salted water until it reaches the desired tenderness.

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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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