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Source post omnivore creations

Preparation Time40 minutes - 1 hour


15-20 roma tomatoes diced
4-5 cloves garlic minced
1 zucchini diced
1 yellow onion diced
1 bunch basil chopped
1 palmful sunflower seeds chopped
olive oil
salt and pepper
Good quality Spaghetti Noodles (I use barilla)

1. Put a deep fry pan on medium heat
Once hot add olive oil and garlic
Once the garlic becomes fragrant, but not browned, add the tomatoes
Leave for about 10-20 minutes until the tomatoes start to break down
Add the zucchini and allow to soften
Put a pot of water on the boil, add a palmful of salt (The may seem excessive, but is very necessary)
Once boiling add the pasta and cook to package instructions, careful not to overcook, and drain
It is important to try to time the sauce and noodles so that they finish cooking at about the same time
Once the pasta starts to form a sauce like consistency, remove from heat and add the basil and sunflower seeds (Adding the herbs after cooking helps them to keep their flavour and creates a fresher taste)
Toss the noodles with the sauce and serve
If you are in a hurry you can add tomato paste to thicken the sauce. I use pecorino cheese on top instead of Parmesan. What ever you do, do not ruin the dish with that fake Parmesan that is already shredded. It is far better to keep a piece of cheese and shred it as you need it. Parmesan and pecorino are both hard cheeses and will keep in the fridge for a long time.


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