Pour a drizzle of oil into a large pan.
Add two cloves of garlic and let them heat up.
Then pour in the yellow tomato puree.
Add a pinch of salt, a pinch of dried oregano and let it cook.
Boil the pasta and meanwhile chop the courgettes.
When there are a couple of minutes left of the pasta cooking time, drain it into the sauce.
Finish cooking in the pan, adding the courgettes and a ladle of its cooking water.
Separately, crumble a slice of rye bread.
Toast the crumbs in a drizzle of oil and finish the dish with this crunchy note.
Perfect for Christmas lunch, it will please everyone!
Italy
| Energy (kcal) | 148.33 |
| Carbohydrates (g) | 16.97 |
| of which Sugars (g) | 5.97 |
| Fat (g) | 6.97 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 3.49 |
| Fiber (g) | 3.88 |
| Sale (g) | 0.04 |
