Entree - Lactose free - Vegetarian/Vegan - can be Gluten free (READ notes at bottom)
1 lb of Italian egg fettuccine
3 medium tomatoes, ripe but firm
2 zucchini, thinly sliced
1/2 onion, thinly sliced
4 leaves of fresh basil, roughly chopped
2 cloves of garlic, peeled and halved
2 tbsp of Italian extra virgin olive oil
Italian sea salt
Dice the tomatoes, put them in a bowl along with garlic, basil and salt. Stir and set aside to marinate, allowing tomatoes to pull out their juice.
In the mean time, bring a large pot of water to boil.
Place a non-stick skillet on medium-high heat and warm up the olive oil. Sautee onions and zucchini, until lighly golden.
When water boils add salt and pasta and stir; at the same time add the tomatoes with thier juice in the skillet with the zucchini and onions, stirring. Cook for a few minutes.
Drain the pasta, transfer it in the skillet and toss it with the tomatoes and zucchini, sautee for a couple of minutes and serve.
This recipe is for 4
- Don't add oil to the pasta water: it will coat your pasta and prevent sauce from sticking to your pasta. Just stir it.
- Always save some of the cooking water, in case your sauce thickens too much.
- If you don't like the tomato skin, peel them this way: make a cross on the bottom of the tomatoes, put them in boiling water for 30 seconds or 1 minute depending on their size, remove them from water and the peel will come away easily.
- It's vegan and lactose free. It can be gluten free if you use gluten free Italian pasta.