Wafer-thin ribbon noodles with dried tomatoes

Name: Wafer-thin ribbon noodles with dried tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Courgettes (about 250 g); 1 small onion; 1 Garlic clove; 50 g dried tomatoes (pickled in oil); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 package (250 g) thin ribbon noodles; e.g. tagliolini; 1/2 bunch Basil; 30 g black olives

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Courgettes (about 250 g)
1 small onion
1 Garlic clove
50 g dried tomatoes (pickled in oil)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 package (250 g) thin ribbon noodles; e.g. tagliolini
1/2 bunch Basil
30 g black olives

Directions

1
Wash and clean the zucchini and slice lengthwise into thin strips. Peel and finely chop the onion. Peel garlic and chop finely. Drain tomatoes and cut into strips. Heat oil in a pan. Sauté onions and garlic until translucent, add zucchini and fry over medium heat for 2-3 minutes, turning.
2
Season with salt and pepper. In the meantime, let the noodles simmer in boiling salted water at low heat for about 2 minutes. Wash basil, dab dry, pluck leaves from the stalks and, except for a few for garnishing, cut into strips. Drain the pasta, let it drain and put it into the pan. Add tomatoes, olives and basil leaves and mix in. Serve on two plates garnished with basil leaves and sprinkled with pepper