KIDS

Pasta with Summer Tomato Sauce and Zucchini

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from the book 'River Cottage. Food for Little Ones' by John Smith.

Ingredients

Tomatoes - 3 lbs
Vegetable Oil - 1 fl oz
Onion - 1 head
Garlic - 2 cloves
Sugar - 1 teaspoon
Pasta - 8.8 oz
Zucchini - 8.8 oz
Basil - 0.2 oz
Mozzarella Cheese - 4.4 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

To peel the tomatoes, make an 'X' cut on the bottom, place them in a large bowl, and pour boiling water over them. Leave for 1-2 minutes, then peel and cut into quarters. Scrape the seeds and juice into a sieve over the bowl and mash. Coarsely chop the flesh of the tomatoes.

Step 2

Heat the vegetable oil in a large skillet over medium heat, add the chopped onion and garlic, and sauté for 10 minutes until soft. Add the tomato flesh and juice, bring to a boil, and cook over fairly high heat, mashing and stirring for 15 minutes until a thick puree-like sauce forms. Transfer it to a blender, add sugar, and blend. If desired, season to taste. Measure out 250-300 ml of sauce and freeze the rest for future use.

Step 3

Before serving, bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain the water.

Step 4

Meanwhile, heat vegetable oil in a skillet, dice the zucchini, and sauté until golden brown. Pour in the tomato sauce and let it warm up. Combine the sauce and zucchini with the pasta, add basil and mozzarella.