Tomato and Zucchini Pan with Mini Trap
by Editorial Staff
Summary
| Prep Time | 8 mins |
| Cook Time | 15 mins |
| Total Time | 23 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 15 cocktail tomatoes, diced
- 10 tomato (s) (date tomatoes), diced
- 1 zucchini, quartered lengthways, sliced
- 1 medium onion (s), white
- possibly garlic
- 4 slices ham, cut into large cubes
- 2 tablespoon olive oil
- 10 basil leaves
- some basil for garnish
- some thyme
- salt and pepper
- 1 pinch (s) sugar
- 1 pinch (s) chilli flakes
- 2 tablespoon chicken broth
- 100 ml water
- 2 tablespoon orange juice
- Parmesan, freshly grated
- 200 g Farfalle, small one
- Salt water
Print Recipe
Pin Recipe Instructions
- Heat enough salted water for the pasta. Heat the oil in the pan, sauté the onions over medium heat, cut the garlic into wafer-thin slices and stew until they turn slightly discolored.
- Then add the whole basil leaves and some fresh thyme. Season with pepper. Add the ham and sear it lightly, then add the tomatoes and zucchini pieces. Season with sugar, salt, chilli flakes and the chicken stock.
- Now add the water and let it simmer for about 15 minutes. If the liquid evaporates too quickly, add more water, but not too much!
- Boil the mini trap (only takes 7 minutes). Now add 2 tablespoons of orange juice to the sauce for a fresh aroma and fold in the pasta, serve with fresh basil and parmesan.
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