preparation

A pasta classic from Italian cuisine! We like it spicy every now and then - and with this recipe you can decide at the table at the end whether it could be even spicier.

For the sauce, finely chop the onion or spring onion and sauté it with a little olive oil in a large pan or pot until translucent. Cut the zucchini, peppers and tomatoes into small pieces and add them to the onions. Press in the garlic and mix everything well. Finely chopped chili can now be added to the pot - with or without seeds, depending on the variety or desired level of spiciness. Let everything sweat briefly and then pour in the peeled tomatoes and a small cup of water (or canned tomatoes). Add a handful of fresh basil or oregano leaves and cover and simmer for a few minutes - at the same time cook the pasta “al dente”.

As soon as the pasta is ready, the sauce is seasoned. Season with salt and pepper and, if desired, a few pieces of chili and, ideally, mix it with the pasta straight away in the pot.
Tip: always put some pasta water aside in a small cup if the sauce still needs a little liquid.

Finally, serve with parmesan, oregano/basil and some fresh chili and enjoy!