Another variation on the classic pasta-veggs-chicken theme featuring zuchini "noodles". Easy, spicy, yummy. :) Probably one could leave out the meat to vegetaranize this dish.
I'm sending this to Magazine Mondays, which are hosted by Wandering Coyote from ReTorte while Ivonne is on holiday.
Source: lecker September 2009
2 cloves garlic
2-3 small red chilis
500 g ripe tomatoes
400 g chicken breast
2 Tbsp olive oil
1 Tbsp tomato paste
400 g spaghetti
1 zuchini (300 g)
salt, pepper, sugar
Peel and dice onion and garlic. Deseed chilis and cut into fine strips. Wash and dice tomatoes. Set up the pasta water on the stove.
Wash the meat, pat dry and cut into rough chunks. Heat the oil in a casserole pan. Fry the meat on medium heat on all sides for about 3-4 minutes. Salt and pepper to taste. Add onion, garlic and chili to the meat. Fry briefly. Add tomato paste and let simmer on low heat.
Boil the pasta as indicated on the package. Stir occasionally.
Wash the zuchini. Using a peeler or a sharp knife, cut into thin, long slices.
Add the zuchini to the pan. Let cook for 3-4 minutes on a gentle heat. Add salt, pepper and sugar to taste. Drain the pasta, add it to the sauce and toss to combine.