Читать книгу Vegetable Kitchen - Bernhard Long - Страница 100

Serves 4 meals

350 grams Spaghetti

Pinch of salt

2 small zucchini

1 small onion

2 cloves of garlic

2 tablespoons olive oil

2 tablespoons chopped basil

100 grams of black olives

800 grams of peeled tomatoes (canned)

200 grams of sour cream

180 grams of mozzarella

1 teaspoon Italian dried herbs

Basil (to decorate)

The preparation sequence

Cook the spaghetti in plenty of salted water, drain and allow to drain.

The courgettes with water wash, along chop into slices. Peel the onion and chop into small cubes. pull and squeeze the garlic.

The olive oil in a saucepan heat and sauté the onions and garlic in it. The zucchini slices admit and cook briefly. The basil and olive mix in.

Drain the tomatoes, collect the juice and place in an ovenproof dish. Drain the pasta and mix with the vegetables, also fill in the shape.

Pour the sour cream in a bowl, chop mozzarella and mix and spread on the casserole. Top with herbs and cook 25 minutes in the oven. Serve with basil garnish