Nudelnester

Ingredients

• 400 g spaghetti
• Salt
• 1 Zucchini
• 50 g grated Parmesan
• pepper (ground)
• 4 tomatoes
• 2 sprigs oregano
• 250 g mozzarella
• 2 Eggs
• 3 tbsp heavy cream

Instructions

1. 1.

   For the sauce, blanch the tomatoes, shock them, peel and dice. Peel the onion and garlic and finely dice both. Together sauté in a hot pot with oil until translucent. Briefly add tomato paste, then deglaze with red wine. Add the tomatoes and simmer for about 20 minutes, stirring occasionally, until thickened.

2. 2.

   Meanwhile cook the pasta in salted water al dente.

3. 3.

   Wash, peel and grate the zucchini. Drain the pasta well, mix in parmesan and grated zucchini, season with salt and pepper, and place about 12 nests on a parchment‑lined baking sheet (use a fork to help). For the filling, wash the tomatoes, quarter them, remove seeds and stems, and dice small. Shake oregano dry, pick leaves and chop. Drain mozzarella well and dice. Whisk eggs with cream, fold in mozzarella, tomatoes and oregano, season with salt and pepper. Spread the mixture onto the nests and bake for 15–20 minutes until golden brown.

4. 4.

   Stir basil into the sauce, season with salt and pepper, and serve over the pasta nests.