Ingredients for 4 people:
200 g tomatoes
1 onion
1 clove of garlic
3 tablespoons olive oil
salt
pepper from the mill
a few drops of balsamic vinegar
1 pinch of sugar
1/2 pot basil
250 g tagliatelle (ribbon noodles)
1 zucchini
Preparation:
1. Score tomatoes, scald with boiling water for 1 minute, rinse with cold water
and skin. Cut the tomatoes into quarters, remove the seeds and cut the tomato pulp into pieces. Peel onion and garlic. Dice the onion.
2. Heat 1 tablespoon olive oil. Briefly sauté onion cubes in it. Add garlic and press into it. Add tomatoes and sauté briefly. Season with salt, pepper, balsamic vinegar and sugar. Pluck basil leaves from the stems and cut into strips. Mix with the tomatoes.
3. Cook tagliatelle in plenty of salted water according to package instructions al dente.
4. Wash zucchini and cut into slices with a peeler. Heat remaining olive oil. Place zucchini strips, one at a time, side by side in a pan and season with a little salt and pepper. Drain the tagliatelle. Serve on plates with the zucchini strips and tomatoes on plates.
Preparation time approx. 30 minutes.
Per serving approx.
Calories: 303
Joule: 1270
Protein: 8,9 g
Fat: 9,5 g
Carbohydrates: 45 g
(FoodCentrale by ddp images)
