Pasta, pasta & pasta – Zucchini and tomato sauce
April 6, 2012 in Paste and pies
I saw this recipe on Lucullian delights, one of those cooking blog to whet the appetite.The blog name is a tribute to Lucius Licinius Lucullus, also known as the Romangourmet. With these references, not surprising that I have this blog included among my favorites of Google Reader.
I want to share this recipe with you, because it is good, easy, and because ”luculliandelights” is written in English:
This is a tasty sauce that gets along well with any pasta, I would use to accompanysome spaghetti, but I’m a little “genius” and when I had already cooked the sauce, I discovered that I only had ravioli. Fortunately, the filling of the ravioli combined well with the sauce.
2 zucchini, washed, unpeeled and sliced. Today, I have cooked in Thermomix and hasbeen really well (the Thermomix is very practical and has many uses, except fried. Say what you manuals and unconditional)
dried tomatoes in oil, finely chopped (there are people cooking these tomatoes at home but today they are everywhere)
a handful of nuts (pine nuts were the original recipe but the price they are …)
1 clove garlic (optional)
And as always, salt, pepper and olive oil.
Crush, put back in the pan over medium heat and add oil until it takes consistency of heavy cream (in Thermomix about 6 minutes, temperature 100 degrees, speed 1, and definitely no cap to add oil as required)
Remove from heat and add tomatoes and chopped nuts rolled in a grosera.Cuidadowith tomatoes that are sometimes a bit salty, so you better check the salt at the end.
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