Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 1 ½ kg tomato (s)
- 1 zucchini
- 1 bell pepper (s), yellow
- 2 carrot (s)
- 1 leek stick (s)
- 3 clove (s) garlic
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig oregano
- 1 teaspoon sugar
- 300 g spahetti
- olive oil
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash the vegetables. Score the tomatoes crosswise, scald them with boiling water and then peel them and cut into cubes. Cut the zucchini and leek into thin slices. Peel the carrots and cut into fine slices. Cut the pepper into small cubes. Strip the leaves and needles from the herbs and chop finely.
- Heat the olive oil in a pan and fry the zucchini, leek, carrots and peppers in it. Press the garlic through a garlic press and then add the chopped tomatoes. Season the sauce with salt, pepper and sugar and simmer for about 15 minutes.
- In the meantime, cook the spaghetti al dente.
- Add the herbs to the sauce towards the end, let the sauce simmer briefly and then serve with the spaghetti.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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