Spaghetti in a vibrant vegetable sauce
Description
The recipe won't take much time. I had spaghetti on my shelf and a few tomatoes, onion, and zucchini in the fridge. Thanks to this set of ingredients, this recipe was born. But its simplicity doesn't diminish the flavor. The sauce turns out tangy-sweet, with a bright and rich color. Tomatoes and spaghetti are a perfect combination. Serve hot.
Instructions
- 1
Step 1
1. I prepare the zucchini in advance: wash it and cut into cubes, then place in a saucepan, cover with cold water, add a pinch of salt, and let it sit for half an hour. I wash the onion and finely chop it, then sauté in a pan with vegetable oil.
- 2
Step 2
2. Peel the tomatoes and cut them into small cubes, add them to the onion, mix and add granulated sugar.
- 3
Step 3
3. Drain the liquid from the zucchini and add them to the tomatoes and onions, season with salt to taste. Cook until tender under a closed lid over low heat.
- 4
Step 4
4. I turn the soft vegetables into a purée using an immersion blender and adjust the taste by adding olive oil.
- 5
Step 5
5. Cook the spaghetti in salted water, then drain in a colander to remove excess moisture. Add a piece of butter and mix.
- 6
Step 6
6. I transfer the spaghetti to a plate, pour over the prepared vegetable sauce, serve the dish hot, and garnish with a sprig of fresh herbs.