I know it would be correct to write for pasta, but? as noted, for many, the use of this name simply causes uncontrollable aggression, so the sauce will be “for pasta”.
By the way, it is very tasty and really - cheap, because you can use canned tomatoes in your own juice if you don't have fresh ones. Yes, and zucchini in warm regions will soon go on their own (and while there are no own ones, you can buy them - the prices for them are not that high).
At the same time, the dish turns out to be light, spicy, with a pleasant sourness and satisfying.
Well, shall we cook?
We take:
A couple of young zucchini (I write young, I mean small). Five hundred grams is enough;
A jar of tomatoes in their own juice (or similarly by weight of fresh ones);
A couple of onions (small);
One chili pepper;
A couple of tablespoons of Arabiata spice mixture (sold ready-made even in supermarkets, or a pinch of dry oregano, parsley, hot paprika, garlic, thyme, basil, hot red pepper, rosemary and black pepper);
Salt to taste;
A glass or slightly less vegetable broth (you can dilute a cube);
Frying oil.
How we cook:
Cut the onion into small cubes and fry until light brown. Cut half of the zucchini into small pieces and send to the onion, and half - just into cubes, and do not touch it yet.
When the zucchini is also covered with a light crispy crust, fill it all with broth) with a glass of about, or a little less), and simmer for about fifteen minutes.
Then we add spices, peeled and chopped tomatoes, and chili pepper (which we have as a whole pod), salt, and continue to simmer until the zucchini loses its structure.
At this stage, you can punch the mass with an additional blender to shorten the cooking time, but do not forget to first remove the feather pod (we no longer need it).
Then, in a separate frying pan, fry the zucchini cubes until golden brown and put it in the resulting puree. We boil for another five minutes and voila - the sauce is ready.
Bon Appetit!