Spicy Zucchini Tomato Bacon Spaghetti

Summary

Ingredients

• 200 g spahetti
• 1 medium zucchini
• 2 tomato (s), peeled and diced
• 1 medium onion (s)
• 2 cloves garlic)
• 0.25 liter ¼ vegetable stock
• 4 slices bacon
• 3 tablespoon olive oil
• 2 tablespoon tomato paste
• salt and pepper
• Cayenne pepper
• leaves basil

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Instructions

1. Cook the spaghetti al dente in plenty of salted water.
2. Wash the zucchini and cut first into slices, then into sticks and lightly salt. Roughly dice the onion, cut the garlic into thin slices and also dice the bacon.
3. Heat the oil in a non-stick pan and drain the bacon in it. After approx. 4 minutes, remove from the pan and set aside. Then put the zucchini in the pan and fry for about 3 minutes. Then fry the onions, garlic and tomato paste, then add the skinned, diced tomatoes and let everything simmer for another 3 minutes. Season with pepper and cayenne pepper. Add the bacon again, deglaze with the vegetable stock, bring to the boil and season with salt, pepper and cayenne pepper to taste.
4. Serve with the spaghetti and a few leaves of basil on preheated plates.
5. Vegetarians just leave out the bacon.