Summary

Ingredients

• 250 g pasta, thin
• Salt water
• 250 g zucchini
• 2 beefsteak tomato (s)
• 1 medium onion (s)
• 1 bunch basil
• 4 tablespoon vinegar (red wine vinegar)
• some salt and pepper, black from the mill
• 6 tablespoon olive oil

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Instructions

1. Boil the noodles in salted water until they are firm to the bite, rinse ice cold and drain very well. Wash the zucchini, remove the stems and grate coarsely on the vegetable grater. Scald the tomatoes, peel them, remove the stems and remove the seeds. Cut the pulp into fine strips.
2. Peel the onion and chop it very finely. Save some beautiful basil leaves for garnish, cut the rest into fine strips. Put all the ingredients with the pasta in a large bowl.
3. Mix the red wine vinegar with a pinch of salt until it has dissolved. Add the pepper and then slowly pour in the olive oil. Beat vigorously with the whisk so that the dressing becomes creamy.
4. Pour the dressing over the salad and mix everything well. Arrange with the remaining basil on four plates.