Rigatoni with a zucchini sauce: a classic summer pasta recipe. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound (450 g) rigatoni or other short pasta
- 1 1/3 pounds (600 g) zucchini
- 4 tablespoons each olive oil and unsalted butter (or 1/2 cup olive oil)
- 1 clove garlic, crushed
- 2 tablespoons minced parsley
- Salt & Pepper to taste
- 2 ounces (50 grams) ricotta, diluted with 2 tablespoons whole milk (optional)
- 1/4 cup tomato sauce (optional)
- Grated Parmigiano to be served at the table
Preparation:
Wash your zucchini, pat them dry, and cut them into thin rounds. Heat the oil and butter in a broad, fairly deep skillet and cook the garlic until it is lightly browned, then remove and discard it. Add the zucchini and continue cooking, stirring often, over a fairly brisk flame so as to evaporate most of the moisture. Once the zucchini have browned nicely reduce the flame and continue cooking, seasoning them to taste with salt and pepper.
While the zucchini are cooking, bring salted water to a boil and cook the pasta.
Drain the pasta, transfer it to the skillet, toss quickly to combine pasta and zucchini, transfer the mixture to a bowl, and serve at once. If you're adding the ricotta or the tomato (I wouldn't add both), do so when you mix the pasta into the zucchini.
A wine? A light, fruity wine, for example a Fiano d'Avellino or a Riviera del Garda Rosso.
Yield: 4 servings rigatoni with zucchini sauce.
While the zucchini are cooking, bring salted water to a boil and cook the pasta.
Drain the pasta, transfer it to the skillet, toss quickly to combine pasta and zucchini, transfer the mixture to a bowl, and serve at once. If you're adding the ricotta or the tomato (I wouldn't add both), do so when you mix the pasta into the zucchini.
A wine? A light, fruity wine, for example a Fiano d'Avellino or a Riviera del Garda Rosso.
Yield: 4 servings rigatoni with zucchini sauce.
