Pasta With Fresh Tomato Sauce
|Tagliatelle/Fettuccine noodles||8 Ounce (250 Gram)|
|Butter||1 Ounce (30 Gram)|
|Garlic||1 Clove (5 gm)|
|Canned whole tomatoes||425 Gram|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Teaspoon|
|Zucchini||4 Ounce (125 Gram)|
|Chopped parsley||1 Tablespoon|
Melt butter in pan, add peeled and chopped onion and crushed garlic.
Cook until onion is tender.
Push tomatoes through sieve into pan; discard seeds.
Add wine, tomato paste, oregano and basil to pan, bring to boil, boil 3 minutes, add chopped pepper and thinly sliced zucchini, cook further 1 minute.
Add chopped parsley and stir through.
Add salt and pepper.
Bring large saucepan of salted water to boil, add pasta and cook 10 minutes; drain.
Return pasta to pan, add sauce and mix through.
Stir over low heat until heated.