Summary

Ingredients

• 250 g spahetti or pasta your choice
• 1 large zucchini
• 3 large tomato (s)
• 1 shallot (s)
• 2 cloves garlic
• 1 a few stems thyme, fresh (alternatively dried)
• 1 small Bunch fresh basil
• 1 tablespoon tomato paste
• 1 small chilli pepper (s), red
• Salt and pepper
• olive oil
• Parmesan or Pecorino
• 1 dash balsamic vinegar

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Instructions

1. Cut the shallot into small cubes. Carefully sauté in a non-stick pan with a little olive oil, do not brown. After a few minutes add the diced zucchini and the finely chopped chilli pepper and let simmer for about 10 minutes. Add the finely chopped garlic, season with salt and pepper. Chop the tomatoes as well (peel them beforehand if you wish, I leave the skin on). Add the tomatoes, the tomato paste and the thyme. Steam for another 5 minutes. Season with a good dash of old balsamic vinegar.
2. In the meantime, cook the pasta according to the instructions on the packet. When done, add them directly from the pan to the vegetable mixture with tongs and mix well.
3. Arrange the pasta on preheated plates. Pour some more olive oil over it. Serve immediately sprinkled with basil and cheese.