Rigatoni with fried zucchini slices and tomato sauce

Name: Rigatoni with fried zucchini slices and tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Stem(s) Parsley; 1 Organic Lemon; 400 g Tomatoes; 2 Shallots; 1 Garlic clove; 1 Courgette; 400 g pasta (e.g. rigatoni); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 300 ml Tomatoes Vegetable juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Stem(s) Parsley
1 Organic Lemon
400 g Tomatoes
2 Shallots
1 Garlic clove
1 Courgette
400 g pasta (e.g. rigatoni)
7-10 Tbsp Salt
2 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
300 ml Tomatoes Vegetable juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash parsley, shake dry and chop finely, except for 4 leaves. Wash the lemon, grate dry and finely grate the peel. Mix lemon zest and chopped parsley. Wash, clean and dice the tomatoes. Peel shallots and garlic and cut into fine cubes. Wash, clean and thinly slice the zucchini
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a frying pan, sauté shallots and garlic in it while stirring until transparent. Add tomato paste and steam briefly. Deglaze with tomato juice, add tomatoes and let simmer for about 5 minutes while stirring. Season to taste with salt, pepper and sugar
3
Heat 1 tablespoon of oil in a large frying pan and fry the zucchini slices in it while turning. Drain the pasta, add to the zucchini slices and fry briefly. Arrange noodles and tomato sauce on plates, sprinkle with gremolata and garnish with parsley leaf