Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, cook the spaghetti al dente.
4. Add the herbs to the sauce towards the end, let the sauce simmer briefly and then serve with the spaghetti.