This summer pasta is the perfect dish when you are short on time: it's on the table in less than 20 minutes!
Pasta with sun-dried tomatoes and zucchini
- 1 clove of garlic
- ½ jar tomato sauce
½ teaspoon cayenne
Oil, salt and pepper
Vegetables & Herbs
Pour hot water over dried tomatoes in a bowl and let soak for about 10 minutes.
Bring salted water to boil and cook pasta 6-8 minutes until al dente. Reserve 50 ml of cooking water.
Meanwhile cut onion into thin slices, zucchini into half moons, chop garlic finely. Heat olive oil in a frying pan and add onion first. Fry for about 2 minutes, then add garlic and zucchini and stir-fry for 5 minutes.
Chop soaked tomatoes and add to the pan along with half the tomato sauce from your jar, half a lemon and 1/2 teaspoon of cayenne. Add 50ml of the pasta water and cook for 5 more minutes. Add salt if necessary (taste beforehand, the sun-dried tomatoes already contain a lot of salt!).
Mix pasta with the sauce, pluck the basil leaves and mix into the pasta. Enjoy your Happie dinner!
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- The leftover tomato sauced can be used perfectly for a lunch next day: simmer the tomato sauce in a small pan. Crack 1 or two eggs, cover and cook until the whites set. Serve with a bit of bread and enjoy!
- Sun dried tomatoes were originally dried on roof riles and most likely originated in Italy.