Tagliatelle with tomato sauce and zucchini

Directions

1. Wash the tomatoes, cut them in half, and remove the seeds. Discard the juice and seeds, then chop the flesh into small pieces. You can also eat the seeds. ≈ 8 min
2. Slice the zucchini into thin strips, then dice it into small pieces. ≈ 8 min
3. Finely chop the garlic. ≈ 8 min
4. Heat a frying pan, and pour a thin layer of oil over the bottom. ⏱ ≈ 7 min
5. Add the tomatoes, zucchini, and garlic to the frying pan. ⏱ ≈ 7 min
6. Season with pepper, salt, and oregano. ≈ 2 min
7. Cover and cook over low heat for 20 to 30 minutes, stirring occasionally with a spatula. ⏱ 30 min
8. Ten minutes before the end of cooking, bring a pot of salted water to a boil. ⏱ ≈ 10 min
9. Add the tagliatelle to the boiling water and cook for 8 to 10 minutes, or until tender, according to the package instructions. ⏱ 10 min
10. Drain the pasta and let it sit for a few moments. ≈ 2 min
11. Add a dollop of cream to the sauce, to your liking. ≈ 3 min
12. Pour: Add the pasta to the vegetable sauce, cover, and simmer over low heat for about 5 minutes, stirring gently. ⏱ 5 min
13. Serve in preheated, hollow dishes. ⏱ ≈ 10 min