|250 g||pasta (e.g. orecchiette)|
|200 g||Padrón peppers|
|150 g||dried tomatoes in oil|
|400 ml||pureed tomatoes|
|vegetable oil for frying|
Cook pasta according to the package instructions in salted, boiling water until al dente. Drain and set to one side.
Meanwhile, remove the seeds from the chili pepper and chop finely. Finely dice zucchini, carrot, onion, garlic and dried tomatoes.
Finely chop rosemary and thyme.
Fry vegetables in some vegetable oil and season with sugar, salt and pepper. Pour in pureed tomatoes, chopped herbs, and chili. Saute for approx. 5 - 10 min. until sauce has thickened.
In a second pan, fry Padrón peppers in some vegetable oil and add plenty of salt. Toss the noodles in the sauce and serve in a deep dish with the fried Padrón peppers on top.