Zucchini pasta
Adding boiled soup to the sauce prevents it from becoming mushy when mixing the spaghetti. The key to boiling spaghetti is to shorten the boiling time rather than the indicated time, taking into consideration the amount of time it takes to mix with the sauce.
How to make it
1
Boil water in a pot, add salt, and boil the spaghetti until it becomes a slightly firm al dente. (Approximately: about 1 minute before the displayed time) Boil for 4 minutes here.
2
Cut the zucchini into 5mm thick slices and divide them into 3 equal parts. Cut the fruit tomatoes into skewers.
3
Heat the garlic, seeded chili peppers, and olive oil in a frying pan and when it gets a scent, add the zucchini and anchovies from 1 and fry. Add parsley and fruit tomatoes and fry.
4
Add 1 and boiled soup to 3 and mix. Once it's served, sprinkle with parsley.
Materials 1 person
-
- zucchini
- 1/2
-
- Fruit tomato
- 1 piece
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Anchovies
- 2
-
- Mince parsley
- 1 tablespoon
-
- Boiled soup
- 50cc
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- For minced parsley
- 1/2 tbsp
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