Pasta with Zucchini (Maccheroni alle zucchine)

Start with the biggest macaroni elbows you can find, if you can't find the big ones, use rigatoni or shells.

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• 1/3 pound large pasta (see note above)
• 2 zucchini
• 2 garlic cloves, thinly sliced
• 3/4 cup 'dead ripe' plum or cherry tomatoes
• 2 tablespoons fresh basil leaves, sliced
• 3 - 4 tablespoons extra virgin olive oil
• 1 tablespoon salt

METHOD

Cut zucchini lengthwise. Salt, coat with oil then broil, grill or bake until brown. (Can be done ahead.) When ready to use, cut into 1 " pieces.

Slice tomatoes. If very juicy , squeeze juice out and then slice. Ripe is more important than breed.

Cook pasta in large pot with abundant salted boiling water, about 12 minutes for large pasta.

Heat heavy skillet, large enough to hold pasta. Put in 1 tablespoon oil. Toss in zucchini and garlic slices. Cook over medium heat, stirring occasionally, to brown garlic. Don't burn the garlic!

Stir in basil and tomatoes. Cook until tomato skins start to wrinkle --they do not really cook in this recipe.

Check for seasoning. It should be slightly salty to blend with pasta. Turn off heat.

When pasta is cooked (just until it doesn't crunch when bitten) drain it - not too dry- toss into skillet and stir to mix. Add another tablespoon oil and stir to blend.

Don't add cheese!

Serves: 2-3 as first course

Contributor: Judith Greenwood

back to main pasta page        back to zucchini article - more recipes

Judith tells us that it is the nutty browned flavor of the zucchini that we are after. Browned is not burnt!

 

 

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