420g jar Sacla Cherry Tomato Arrabbiata pasta sauce
Sea salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
Method
Cook the pasta in a large pot of boiling salted water until al dente
Meanwhile, finely dice the zucchini skin, blanch in boiling water for 1 minute, refresh under cold water and drain.
Combine diced zucchini with mint leaves, one tablespoon oil and season to taste. Dice the remaining zucchini flesh and saute in remaining olive oil.
Add the Sacla Cherry Tomato Arrabbiata sauce, simmer until warm and season to taste.
Drain the pasta and toss with tomato zucchini ragu. Portion onto serving plates, top with minted zucchini and garnish with a mint leaf.
Tips & Hints
You can also try substituting Sacla Cherry Tomato & Arrabbiata with Sacla Cherry Tomato & Basil and replacing mint leaves with fresh basil leaves for garnish.
