Fresh pasta with tomato sauce


600 g of zucchini

25 g of dried tomatoes

pepper 1/4

1/2 teaspoon garlic powder (or a bit of fresh garlic)

1/2 teaspoon onion powder (or fresh little onions)

1/2 teaspoon oregano

1/2 teaspoon basil

3 tablespoons of sunflower seeds

3 tablespoons minced paddy sesame

2 tablespoons yeast topping

1 tablespoon cold-pressed olive oil


fresh basil (for decorating)

Preparation of

The container zucchini grate, add half a teaspoon of salt, stir and place for a few hours in the refrigerator.

Dried tomatoes soak for several hours in a small amount of water to soften.

Flasks slightly squeeze (pinch to drain fluid). Snooze by them on a plate and add the olive oil, sunflower seeds and sesame seeds. Stir.

Potion of dry tomatoes drain (water not discard) and together with pepper, garlic and onion mix the the immersion blender. To achieve adequate density of sauces, add the required amount of tomato water. Season with oregano, basil and salt.

Pour sauce over pasta, sprinkle with yeast topping and garnish with fresh basil.

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