Sunday, February 15, 2015


Ingredients for 10 - 12 servings

Spaghetti:
¼ cup olive oil
2 - 8g sachets Maggi Magic Sarap
2 pcs large carrot, peeled
3 pcs large zucchini, peeled

Bacon Pomodoro Sauce:
¼ cup olive oil
¼ tsp dried oregano
½ tsp chili flakes
1 cup tomato sauce
1 cup water
1 pc medium onion, small diced
1 tsp sugar
2 - 8g sachets Maggi Magic Sarap
2 cups canned tomatoes, chopped
2 tbsp minced flat-leaf parsley
2 tbsp minced fresh basil
4 cloves garlic, minced
250 g bacon, sliced

Directions

Cut zucchini into quarters, cut off the core and cut into long thin strips. Cut carrots into long thin strips and set aside.

Heat 2tablespoons of olive oil in a sauté pan. Add the zucchini and season with an 8g sachet of Maggi Magic Sarap. Cook for 2minutes, remove from the pan and set aside.

Pour the remaining 2tablespoons of olive oil into the pan. Add the carrots and season with an 8g sachet of Maggi Magic Sarap. Cook for 1minute. Add to the cooked zucchini.

For the Pomodoro Sauce, heat olive oil in a pan. Cook the bacon for 5minutes.

Add in the onion and garlic and cook for 2minutes.

Add the canned tomatoes, tomato sauce, oregano and water. Simmer over low heat for 20minutes.

Season the sauce with Maggi Magic Sarap.

Add sugar and chili flakes, basil and parsley. Check seasoning.

Pour on top of zucchini and carrot.

Serve warm.
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