preparation

Chop the onions very finely and sauté in a little olive oil. Cut the zucchini and carrot into small pieces and add them to the pan with the chopped garlic. Mix everything well and fry. Add tomato paste and a pinch of birch sugar and pour in the pureed tomatoes. Season with a pinch of salt, pepper and a few leaves of basil. Simmer with the lid closed and a low heat for about 10 minutes. Meanwhile, cook the pasta in lightly salted water. (According to the recipe or package instructions)

Finally, season the sauce to taste and either mix the pasta with the sauce straight in the pan or on the plate. Be sure to add finely chopped mozzarella over the hot pasta and garnish with fresh basil leaves!