vegan

Pasta with Zucchini and Bell Peppers in Tomato Sauce

Pasta and Pizza • Italian

Time 40 minutes

Ingredients 11

Servings 8

Description

You can also use zucchini instead of courgette. If someone doesn't like olives, they can be omitted — the taste of the dish will remain the same.

Ingredients

Pasta 10 oz
Zucchini 1 piece
Red Bell Pepper 1 piece
Onion 1 piece
Carrot 1 piece
Tomatoes 3 pieces
Garlic 2 cloves
Freshly ground black pepper to taste
Curry ⅓ teaspoon
Fresh rosemary 1 sprig
Pitted olives 15 pieces

Step-by-Step Guide

Step 1

Take one medium zucchini. Cut into slices no thicker than 0.5 cm and cut the slices into 4 parts.

Step 2

Take 1 large sweet red bell pepper, remove the core and seeds. Cut into 4 wedges and slice into strips. Choose a pepper with four tops, it will taste better for hot dishes.

Step 3

Take 1 large and 2 medium tomatoes. Cut off the top where the stem is and grate on a coarse grater. This will result in tomato puree, while the skin will remain in your hand.

Step 4

Take a medium onion and finely chop it into cubes.

Step 5

Cut the carrot lengthwise into 4 parts and slice into thin triangles. Alternatively, you can grate it on a coarse grater — whichever you prefer.

Step 6

Finely chop the garlic.

Step 7

In a saucepan, sauté the onion and garlic in sunflower oil for 2 minutes.

Step 8

Add the carrot and black pepper, sprinkle with curry, and stir. Simmer for 1 minute.

Step 9

Add the tomato puree, stir, and simmer on low heat for 3–4 minutes.

Step 10

Place the zucchini and bell pepper on top of the tomato sauce. Add salt.

Step 11

Add the pasta (in this recipe — fusilli) and mix everything well. Pour in enough water so that the top pasta is half submerged. Cover with a lid and simmer on low heat for 15 minutes or until the pasta is cooked.

Step 12

When the pasta becomes al dente, add the halved olives and mix.

Step 13

When the dish is almost ready, add 1 sprig of rosemary and let it sit for 5 minutes.