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Tomaten Rezepte Tomaten Zucchini Pasta wie bei Emilia

We cook simple food with heart and we keep it bold yet calm. I reach for ripe tomatoes and sweet zucchini and I swear the kitchen smells like late summer. This bowl gives warmth and quick comfort without fuss. Our focus stays on tomaten rezepte so the pantry feels friendly. I fold in ideas from Zucchini Tomaten Rezept and from Rezepte Mit Tomaten that my family asks for on busy nights. A spoon hints at Tomaten Suppe yet the fork wins. We plate bright Gerichte Mit Tomaten and smiles show up on their own. On the stove I stir and breathe. The sauce whispers of Tomaten Einkochen Rezepte and the bite calls for a quick Tomaten Dip on the side. We eat together and the noise drops and the mood lifts. Nothing fancy just good pasta that tastes like home.
Arbeitszeit15 minutes
Koch-/Backzeit20 minutes
Gesamtzeit35 minutes
Kategorie: Main Course
Küche: Italian
Stichwort: Gerichte Mit Tomaten, pasta, Rezepte Mit Tomaten, Tomaten Dip, Tomaten Einkochen Rezepte, tomaten rezepte, Tomaten Suppe, tomato pasta, zucchini, Zucchini Tomaten Rezept
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

For the Sauce

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 400 g cherry tomatoes halved
  • 1 medium zucchini quartered then sliced
  • 2 tbsp tomato paste
  • 120 ml vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • 15 g fresh basil leaves torn
  • 30 g grated parmesan plus more for serving

For the Pasta

  • 300 g short pasta penne or fusilli
  • 2 tsp salt for the pasta water
  • 60 ml pasta cooking water reserved

Anleitung

For the Sauce

  1. Warm olive oil in a wide pan over medium heat then soften the onion.
  2. Stir in garlic and cook until it smells nutty about thirty seconds.
  3. Add tomato paste and cook it until it turns brick red.
  4. Tip in cherry tomatoes zucchini broth oregano basil and red pepper flakes.
  5. Simmer until tomatoes slump and zucchini turns tender then season with salt and pepper.
  6. Fold in basil and parmesan so the sauce turns glossy.

For the Pasta

  1. Boil the pasta in well salted water until al dente then drain and keep a splash of the water.
  2. Slide pasta into the sauce and toss. Add a little pasta water so the sauce clings.
  3. Taste and adjust salt and pepper then serve hot with more parmesan and basil.

Tipps & Hinweise

Use any pasta shape you like. Add a knob of butter at the end for extra gloss. Stir in a splash of cream for a softer sauce. For protein add white beans or cooked chicken. Leftovers keep in the fridge for two days. Reheat with a splash of water.