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penne pasta olive oil onion garlic salami zucchini tomato fresh basil salt fresh ground black pepper ground chilli Parmesan cheese
Viewed: 67 - Published at: 9 years agoIngredients
- 200 grams penne pasta
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- a few think slices salami
- 1/2 zucchini, medium size
- 1/2 canned tomato in bits (400 grams)
- fresh basil leaves
- salt to taste
- fresh-ground black pepper to taste
- ground chilli flakes, to taste
- grade fresh Parmesan cheese to taste
Method
- Peel and slice onion and garlic. Wash and dry half a zucchini, then grate it coarsely. Roughly dice a few slices of salami. Wash, dry & chop fresh basil leaves.
- Bring a pot of salted water to boil, then add penne pasta and cook according to package instructions (should be about 11 minutes to al-dente).
- While the water is heating & pasta is cooking, preheat 1 tbs olive oil in a pan. Add sliced onion and fry until translucent. Add garlic and diced salami and stir-fry for a minute or two. Add grated zucchini, then add canned tomato and bring to a boil (rinse the can with some water and add it to the sauce). Season to taste with salt, fresh ground black pepper and ground chili flakes. Bring to a boil and let it simmer on low for about 15 minutes, stirring occasionally. When the sauce is reduced and thickened, it is ready. Add chopped fresh basil leaves.
- By now your pasta should be cooked as well. Save a cup of pasta water, then drain the pasta. Immediately return the pasta to the pan with the tomato sauce and add a splash of pasta water. Combine well and serve topped with grated fresh Parmesan cheese.
