The recipe is not exactly winter, but a little summer right in the middle of winter will not hurt us. And at the same time, a portion of vitamins and a good mood!
In the original recipe, everything is consumed raw (except for the pasta itself, of course), so I'll add a few notes from myself for those who are not fond of raw food.
©photo
If it were summer, I would really advise you to try to do everything clearly according to the recipe. But since it's winter now, and greenhouse or imported vegetables are sold in stores, it's better not to risk exposing them to at least minimal heat treatment. The taste of the dish from this, in my opinion, will not suffer at all.
Ingredients: 2-3 fresh tomatoes, cut into small pieces, 1 thinly sliced garlic clove, 1/4 cup a little chopped walnut, fresh basil, 2 tablespoons olive oil, a little sea salt and one small zucchini, cut lengthwise into thin strips.
Preparation. While the pasta is cooking, mix all the fresh ingredients, except zucchini, in a bowl and let it brew for 20 minutes. Then add thin strips of zucchini and decorate with basil leaves. If desired, you can add a little cheese and a little lemon or lime juice.
As I have already said, in the middle of winter it is quite difficult to find high-quality and delicious fresh vegetables in our stores (this applies to tomatoes and zucchini). Therefore, in order not to risk your health, you can slightly modify the recipe.
1. Pour boiling water over the tomatoes and remove the skin. Or use canned, but remove the juice to the maximum.
2. Use dry basil. For decoration, you can use a couple of fresh leaves.
3. Cook zucchini in the oven or in a frying pan.
Since I have cooked pasta with zucchini more than once, I can vouch for the fact that even just lightly fried zucchini in olive oil with salt, dry basil and garlic, you will really like it.
If you do not want to fry it, send the zucchini strips to sweat a little in the oven or under the grill (no more than two or three minutes!). Then pour over them a mixture of olive oil, garlic, dried basil (or a mixture of Italian herbs) and salt. And let it stand for a while.
Mix: add half a teaspoon of a mixture of Italian herbs or dry basil, a pinch of salt to 5-6 tablespoons of olive oil and squeeze out a clove of garlic. Adjust the amount of salt to your liking.
Mix the chopped canned tomatoes, zucchini and walnuts in a bowl, and add to all this a mixture in which the strips of baked zucchini rested. And all this is already added to the finished paste. If desired, you can add a little of your favorite cheese at the very end.
To prepare all this in a maximum of half an hour and does not require any special culinary talents. But it turns out very tasty!
