Vegetables are healthy and they can be yummy too. Try this easy and light meal on a hot summer day. You will prepare this in no time and eat it the same way because it’s soooo good. Simple, but flavorful.



  • 680 gr tomatoes
  •  2 small leek (without leaves)
  •  1 paprika
  •  350 gr zucchini
  •  1/2 fennel root (or one small)
  •  5 tbsp olive oil
  •  1 tsp parsley
  •  1 garlic clove
  •  2 pinches thyme
  •  2 pinches salt
  •  1 tsp sugar
  •  2 sage leaves
  •  olives (optional)
  •  parmigiano reggiano (optional)
  • 120 gr pasta (I used barillas gnocchetti sardi)


Put water in pot and bring it to boil. Put tomatoes in and cook for 3 minutes. Take them out and let them cool while you prepare rest of vegetables.

Take leek and cut off the leaves. Remove top layer. Rinse it and slice into little pieces. Rinse paprika, remove petiole and seeds inside. Slice into little pieces.

Rinse fennel, remove the top layer, and slice it.

Peel zucchinis, rinse them and slice into little pieces.

Peel tomatoes and slice them into little pieces.

Heat oil, put leek in and cook for 2 min. Add fennel, stir a bit, add paprika and cook for 3 minutes.

Add zucchinis. After 5 minutes add tomatoes.

Add salt, parsley, garlic, thyme and sugar. Stir well and cook on medium heat for 35 minutes.


Stir occasionally. Add sage leaves and cook for 5 more minutes.


Cook pasta for 20 minutes.

Serve with a few drops of olive oil, parmigiano reggiano and few olives.