Spicy pasta with tomato and zucchini
Ingredients
4 persons
For the pasta
- 3 cloves of garlic
- 0.5 bushels of cilantro
- 0.5 bushel flat-leaf parsley
- 5 spring onions
- 2 jalapeño peppers
- 400 gram ELVEA Cubes
- 50 milliliters vodka
- 200 grams cherry tomatoes, halved
- 0.5 teaspoon dried oregano
- 0.5 teaspoon cumin
- 0.5 lime
- 400 grams of linguine
For the marinated zucchini
- 1 zucchini
- 0.5 lemon juice
- 1 clove garlic, finely minced
- 2 tablespoons olive oil
- pepper
- salt
Preparation
-
1
Add the shallots, cilantro, flat-leaf parsley, scallions, and jalapeños (seeded) to a food processor and process until finely chopped. Heat some olive oil in a pot over heat and briefly sauté the herb paste.
-
2
Now add the canned diced tomatoes, vodka, and cherry tomatoes. Season the sauce with oregano, cumin, lime juice, pepper, and salt. Let it simmer over low heat.
-
3
Bring salted water to a boil in a saucepan over the heat. Peel the zucchini into ribbons and place them in a colander. Now pour the hot, salted water over the zucchini ribbons to lightly cook them.
-
4
Take a small bowl and mix in the zest and juice of the lemon, the garlic, and olive oil. Mix the marinade into the zucchini noodles.
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5
Cook the pasta until done in salted water. Drain.
-
6
Divide the pasta among plates, spoon the sauce over it, and finish with the zucchini noodles before serving.
