Tomato and Zucchini Sauce with Tagliatelle Recipe

The tomato and zucchini sauce goes well with a variety of pastas and only takes minutes to prepare.

Serves 3-4

Ingredients:

8 ounces whole-wheat tagliatelle

For the tomato and zucchini sauce:

5-6 ripe plum tomatoes

2 tablespoons olive oil

1 onion, chopped

2 celery stalks, chopped

1 garlic clove, crushed

2 zucchini, halved lengthwise and sliced

2 tablespoons sun-dried tomato paste

salt and ground black pepper

To serve:

1/2 cup sliced almonds, toasted

Method:

1. To make the sauce, place the tomatoes in a bowl of boiling water for 30 seconds to loosen the skins. Peel, then chop.
2. Bring a large pan of lightly salted water to a boil, add the pasta and cook for about 12 minutes, or according to the instructions on the package, until al dente.
3. Meanwhile, heat the oil in another pan and add the chopped onion, celery, garlic, and zucchini.
4. Saute over low heat for 3-4 minutes, until the onions have become lightly browned. 
5. Stir in the tomatoes and sun-dried tomato paste. Cook gently for another 5 minutes, then add salt and pepper to taste.
6. Drain the pasta, return it to the pan and add the sauce. Toss well. Place in a serving dish and sprinkle the toasted almonds on top to serve. 

Cook's Tip

If using fresh pasta, you will need a double batch, i.e. 1 pound tagliatelle for 3-4 hearty appetites. Fresh tagliatelle takes only 3-4 minutes to cook. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.