Pasta with tomato sauce and vegetables
This dish is a true tribute to the versatile tomato and will delight you with its flavour and freshness.
The tomato is one of the most versatile and popular ingredients in the kitchen. Originally native to South America, it has spread around the world and found its place in countless culinary traditions. Tomatoes are not only delicious and versatile, but also rich in vitamin C, fibre and antioxidants.
An interesting fact about tomatoes is that they are actually berries, even though we often treat them as vegetables. They are an important ingredient in many dishes, from sauces to salads and even in soups.
In today’s recipe, tomatoes play the main role, as they form the base for the delicious tomato sauce that surrounds the pasta.
Preparation time: 40 minutes
INGREDIENTS
- 1 pc leek
- 1 clove of garlic
- 200 g tomato sauce
- 1 small green zucchini
- 1 small yellow zucchini
- a bunch of chard
- 2 peppers
- 1 tsp salt
- ground pepper
- olive oil
- 250 g pasta Linguine al Bronzo
PREPARATION
- Finely chop the leeks. Sauté the leeks in olive oil.
- Finely chop the garlic, add to the leek and sauté.
- Cut the zucchini and pepperoni into small pieces and sauté.
- Pour the tomato sauce over the vegetables, season and allow to simmer.
- In the meantime, cook the pasta according to the package instructions, strain and toss in the sauce.
- Garnish with freshly cut leeks.