Pasta Sauce with Zucchini, Cherry Tomatoes and Scamorza

1 clove of garlic
20g onion
500g zucchini
500g cherry tomatoes
250 scamorza affumicata (smoked italian cheese)
10 basil leaves
30g extra virgin olive oil
Black pepper

500g pasta

  • Chop cheese for 10 seconds on Speed 6 and set aside
  • Cut zucchini in half and then cut them into slices around 1 cm thick
  • Cut tomatoes in half
  • Chop garlic and onion for 4 seconds on Speed 7
  • Add oil and saute for 3 minutes at 100ºC on Speed 1
  • Add zucchini, tomatoes, salt and hand-chopped basil leaves. Cook for 13 minutes at 100ºC on Reverse / Soft Speed
  • Transfer sauce in a pan and mix with boiled-drained pasta
  • Serve into the plates and sprinkle with scamorza cheese.

Buon Appetito...

It's been adapted from this recipe with a couple of changes

Note: According to the original recipe the scamorza cheese is added directly into the sauce together with pasta and then mixed. However I wouldn't recommend you to do so! The melted cheese causes a lot mess in TM Bowl as it tends to stick. The bowl gets dirty and it takes long to clean all. The best way for me is to add the cheese at the end

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