Pasta with Zucchini Tomato Sauce

Ingredients

• 350 g Rigatoni
• 3 small zucchinis
• 400 g plum tomatoes
• 2 Garlic cloves
• 1 onion
• Salt
• 3 tbsp olive oil
• 1 tsp anchovy paste
• 0.5 tsp meat broth
• 40 g Parmesan

Instructions

1. 1.

   Wash the zucchini and slice into very thin rounds. Blanch the tomatoes, cool them in ice water, peel, remove seeds, and finely dice the flesh.

2. 2.

   Peel and finely dice the garlic and onion; sauté in 1 tbsp olive oil. Add anchovy paste and tomatoes, simmer, then season with broth and salt. Cook the pasta in plenty of salted water.

3. 3.

   Season the zucchini with salt and pepper and fry in the remaining oil. Drain the pasta, mix with the vegetables, and sprinkle with freshly grated Parmesan.