Spaghetti with tomato sauce and courgette

Spaghetti with tomato sauce and courgette

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 35 min (COOK TIME: 25 min / PREP TIME: 10 min)

cooking sketch Easy

4 people


  • 320 g spaghetti
  • 350 g courgettes
  • 300 g Mutti Finely Chopped Tomatoes
  • 30 g grated pecorino cheese
  • 1 lemon (unwaxed)
  • 1 sprig marjoram
  • 1 fresh spring onion
  • extra virgin olive oil
  • salt
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Spaghetti with tomato sauce and courgette: Method

  1. Finely chop the white part of the spring onion and stew it with two tablespoons of olive oil in a saucepan.
  2. Add the thinly sliced courgettes and fry for 2-3 minutes.
  3. Add the Mutty Finely Chopped Tomatoes and a pinch of salt and cook for 10 minutes.
  4. Flavour with grated lemon peel and marjoram leaves.
  5. Cook the spaghetti in boiling salted water, drain until al dente and pour it into the sauce.
  6. Add the pecorino cheese and mix.
  7. Serve the spaghetti sprinkled with fresh marjoram.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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