Bucatini Caruso
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Recipe: #21958
December 02, 2015
Categories: Fresh Tomatoes, Lunch, Side Dishes, Pasta, Bucatini, Vegetables, Italian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Non-Dairy, Vegetarian, Zucchini, Spicy more
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Ingredients
Nutritional
- Serving Size: 1 (377.2 g)
- Calories 566.2
- Total Fat - 13.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 20.1 mg
- Total Carbohydrate - 104.8 g
- Dietary Fiber - 16.1 g
- Sugars - 6.2 g
- Protein - 11.8 g
- Calcium - 41.8 mg
- Iron - 2.1 mg
- Vitamin C - 53.3 mg
- Thiamin - 0.4 mg
Step 1
Stir-fry the garlic cloves, cut in quarters in oil. When they start to turn golden, remove them and add the chopped tomatoes and the pepper, cut in chunks.
Step 2
Turn up the heat and add the oregano, crushed chili and a generous amount of basil to the sauce. Meanwhile, cut the zucchini into rounds, coat them with flour and deep-fry in a skillet.
Step 3
Cook the pasta al dente in salted boiling water, drain and dress with the tomato sauce, the deep-fried zucchini and a sprinkling of chopped parsley.
Tips & Variations
No special items needed.
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