Zucchini spaghetti with tomato sauce

Zucchini-Spagetti Teller

Zucchini spaghetti with tomato sauce

for 2 people

1 large zucchini
6 ripe tomatoes
1 large onion
4-6 garlic cloves, depending on the taste and preference
1/2 glass green olives, ca. 100 gr., pitted
Olive oil extra virgin
Salt, black pepper, Italian herbs

Tomato sauce

Cut the tomatoes into small cubes, garlic, onions and olives into small pieces.
Sauté garlic and onions well in a higher pan with plenty of olive oil, then add the olives and cook briefly.
Take the pan from the heat, add the tomatoes and a little salt, but spice up well with plenty of black pepper and Italian herbs.
Attention! Use only little salt because the olives are relatively salty already.
It is important that the tomatoes are not heated, only gently heated by the residual heat.
Only so they keep their ingredients and their fresh taste and not create these aggressive acid produced only by heating to more than 45 deg. C.


Cut the zucchini with a vegetable cutter to spaghetti and spread onto the plates.
If you do not like it quite so raw, you can gently blanch the Zucchini spaghetti in hot water.
Place the tomato sauce over the spaghetti.

This of course fits a glass of red wine.

This tomato sauce is also suitable for many kinds of pasta.