Spicy Spaghetti

For the spicy spaghetti, cut off the ends of the zucchini, wash the vegetables and cut them first into oblong slices, then diagonally into tender strips. Peel the tomatoes and cut them into cubes without the stalks and seeds.

In a coated, high-walled frying pan, sauté the diced garlic, onion and crushed chili in olive oil over medium heat until translucent. Add the zucchini, season and sauté well.

In the meantime, cook the spaghetti in boiling hot salted water for 8-10 minutes until al dente. Then strain.

Add the diced tomatoes to the zucchini and sauté briefly. Arrange with the spaghetti and serve.

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