Zucchini spaghetti with tomato sauce
for 2 people
1 big zucchini
6 ripe tomatoes
1 big onion
4-6 garlic cloves, according to taste and preference
1/2 glass of green olives, about 100 gr., Gutted
Extra virgin olive oil
Salt, black pepper, italian herbs
Cut the tomatoes into small cubes, garlic, onions and olives into very small pieces.
Fry garlic and onions well in a pan with plenty of olive oil, then add the olives and fry briefly.
Remove the pan from the heat, add the tomatoes and a little salt, and season well with plenty of black pepper and Italian herbs.
Attention! Use only a little salt, as the olives are already relatively salty.
It is important that the tomatoes are not heated, but gently heated by the residual heat.
This is the only way they keep their ingredients and their fresh taste and do not produce this aggressive acid, which is produced by heating to over 45 degrees Celsius.
Cut the zucchini into a spaghetti with a vegetable slicer and spread on the plates.
Who does not like it quite so raw, can gently blanch the zucchini spaghetti in hot water.
Spread the tomato sauce over the spaghetti.
Of course, a glass of good red wine fits this.
This tomato sauce is also suitable for many types of normal pasta.