Ingredients
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5 Medium Courgette
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1 Bunch Basil leaves
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2 Garlic Clove
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1 Tomato can
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Cinnamon
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Oregano
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20g Pine nuts
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1/2 TBSP Liquid honey (neutral taste)or maple syrup (vegan)
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2 TBSP Red wine
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Olive oil
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Ground black pepper
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Fleur de sel
Overview
Courgette tagliatelle is one of my favorite evening paleo dishes. It’s so light, easy to prepare and you can top it up with a lot of variations. Tomato & pesto sauce is a classic, slightly elaborated as the pesto is homemade and I use cinnamon & red wine in the tomato sauce as instructed by one of my Italian friends
This dish belongs to the menu
Utensils
- 1 Saucepan
- 1 Pot
- 1 Herb grinder
Menu steps
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1
Done
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Prepare tomato saucePour a Tomato can in a saucepan, add salt, ground black pepper, 1 peeled and pressed garlic clove, 2 TBSP red wine, ½ TBSP honey and a pinch of cinnamon. Let simmer uncovered over low heat for 20 minutes, stirring occasionally |
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2
Done
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Prepare pestoIn a Herb grinder cut 1 bunch basil leaves with 1 TBSP of olive oil, 20g pine nuts and 1 peeled garlic clove |
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3
Done
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Prepare courgette tagliatelleHeat water in a pot. Remove ends and cut 5 courgettes in their length in 2-3 mm thick slices. Add salt and courgette slices to the boiling water, cook for precisely 3 minutes once water boils again. Drain courgettes |
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4
Done
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ServePlace courgettes in the middle of each individual plate. Add tomato sauce over them and pesto on top |
