INGREDIENTS
1 kg of zucchini
1 chilli pepper
2 red pepper
100 g of garlic
250 g (1 cup) of passata (tomato pasta)
1/3 cup of sunflower oil
1/3 cup of granulated sugar
1 tbsp of salt
2-3 tbsp of 9% vinegar
As the result you will get 3 jars by 500 g.
PREPARATION METHOD
Clean out and cut in cubes zucchini, red pepper and chilli pepper.
Add passata into a deep large pan and get to a boil on a medium heat.
When it starts to boil, add sugar, oil, salt and vinegar.
After about 2 minutes, add a mixture of zucchini and peppers. Mix and boil.
After boiling, cover your pasta (closing the lid not tightly - leave the liquid evaporates) and left for 40 minutes on a small heat.
In last 5 minutes add garlic.
Pasta is ready.
Acuteness of pasta can vary of chilli pepper and garlic by your taste.
Put pasta into a jars and left them in a warm place for 2 days, then you can keep your pasta in a dark cupboard or in the fridge.
1 kg of zucchini
1 chilli pepper
2 red pepper
100 g of garlic
250 g (1 cup) of passata (tomato pasta)
1/3 cup of sunflower oil
1/3 cup of granulated sugar
1 tbsp of salt
2-3 tbsp of 9% vinegar
As the result you will get 3 jars by 500 g.
PREPARATION METHOD
Clean out and cut in cubes zucchini, red pepper and chilli pepper.
Add passata into a deep large pan and get to a boil on a medium heat.
When it starts to boil, add sugar, oil, salt and vinegar.
After about 2 minutes, add a mixture of zucchini and peppers. Mix and boil.
After boiling, cover your pasta (closing the lid not tightly - leave the liquid evaporates) and left for 40 minutes on a small heat.
In last 5 minutes add garlic.
Pasta is ready.
Acuteness of pasta can vary of chilli pepper and garlic by your taste.
Put pasta into a jars and left them in a warm place for 2 days, then you can keep your pasta in a dark cupboard or in the fridge.
