Bucatini with Zucchini and Tomato Sauce

Pasta dishes are always a good idea!

Rinse the zucchini, remove the blossoms and stalks and cut into not too small cubes. Put them in a sieve, season a little with salt and let them stand for about 15 minutes.

Score the tomatoes crosswise, dip them briefly in hot water, remove the skin, remove the green stalk and cut them into small cubes.

Remove the peel from the two garlic cloves, chop them and crush them with the broad side of a knife. Rinse and dry the parsley and basil, remove coarse stems and chop finely.

Heat 2 tablespoons of the oil in a pan and sauté the garlic briefly. Add tomatoes, parsley and basil, season with salt and pepper and rose paprika and mix well. Cover the lid and simmer on low heat for about 20 minutes.

Dry the zucchini thoroughly with kitchen paper. Heat the remaining olive oil in a frying pan, brown the zucchini on all sides and keep warm.

Boil plenty of salted water with a little bit of oil and make the bucatini al dente, drain them and put them in a warmed bowl with a nut-sized piece of butter. Mix the zucchini and tomato sauce with the bucatini, sprinkle with the freshly grated Pecorino, or Parmesan and bring to the table on the spot.

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