Italian Pasta
Ijanric
Stir the pasta immediately after adding it to the boiling water. Stand guard and stir the pot at least two or three times during cooking to avoid pasta sticking together.
People: 1
30 min

Ingredients

15 grams
Almonds
0.25 tbsp
Balsamic Vinegar
4 leaf
Basil
0.5
Bell Pepper
2 Clove
Garlic
1 tbsp
Olive Oil
0.5
Onion
60 grams
Pasta
50 grams
Romanesco
30 grams
Sun-Dried Tomato
0.5
Tomatoes
60 ml
Tomato Sauce
0.25
Zucchini

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Prep

  1. Wash and cut your romanesco, tomatoes and zucchini so that they all have a similar size and shape.
  2. Finely chop your basil, bell pepper, garlic and onion.

Heating Steps

  1. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat olive oil in a pan and add garlic and onion, and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Romanesco and Zucchini to your pan and fry for 10 minutes.Finally, add Bell Pepper and Tomatoes and fry for 5 extra minutes.
  5. Mix balsamic vinegar and canned tomatoes together in a bowl, then pour into your pan.
  6. Add the pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add Almonds, Basil and Sun-Dried Tomato on top.