Fettuccine pasta made with fresh zucchini and a spicy chunky tomato sauce

Ingredients:

• 4 large zucchini or yellow squash
• 5 medium tomatoes on a vine
• 1/4 cup olive oil, plus extra for drizzling
• 0.5 cloves of garlic, chopped
• 1 teaspoon crushed jalapeño pepper
• 1/4 cup chopped pine nuts, plus extra for topping
• 1/4 cup chopped basil
• 1 teaspoon chopped oregano

Preparation:

1. Trim and peel the zucchini, then use a mandoline or vegetable peeler to slice it lengthwise into thin, wide strips (stop when you reach the seeds). Cut the strips into 6-12 mm wide strips, similar to fettuccine. Transfer to a colander and toss with 3/4 teaspoon of salt; let drain in the sink for about 30 minutes, stirring occasionally. Rinse thoroughly and pat dry.
2. Meanwhile, using a sharp vegetable peeler, peel the tomatoes, then cut them in half horizontally and squeeze out the seeds. Puree 1 tomato in a food processor or blender with olive oil, garlic, jalapeño, and 1/4 teaspoon each of salt and pepper. Transfer to a bowl. Chop the remaining 4 tomatoes and transfer them to the same bowl; add pine nuts, basil, oregano, and salt to taste.
3. Arrange the zucchini among plates, top with tomato sauce, sprinkle with additional pine nuts, and drizzle with olive oil.
   
   Recipe eggplant "pasta", poached in cream.