A fresh, light and simple summer pasta.
- 2/3 lb penne pasta
- 3 medium zucchini
- 2/3 lb fresh tomatoes
- 1 clove garlic
- Olive oil
- Salt and pepper
- Crushed red pepper (optional)
- Fresh parsley, chopped (fresh basil would also be great, or dried oregano)
- White wine or vermouth
- Freshly grated Parmesan cheese
- Put large pot of water on stove to boil.
- Cut zucchini in half lengthwise, then slice into 1/4-inch half moons.
- Chop garlic clove.
- Dice tomatoes.
- Chop a handful or two of fresh parsley (or basil).
- When pot of water boils, add salt (Italians say pasta cooking water should taste of the sea) and penne.
- Heat large skillet over medium heat. Add olive oil to glaze the bottom of the pan (approximately 2 T). Add chopped garlic and zucchini. Cook, turning occasionally, until zucchini starts to brown.
- Add diced tomatoes. Season well with salt and pepper, to taste. Add a dash of crushed red pepper if desired. Stir.
- Add fresh herbs (or 1/2 teaspoon of dried oregano).
- Add a splash of white wine or vermouth. Taste to check balance of flavors. Add more salt, pepper, crushed pepper or herbs if desired.
- Cook another minute (tomatoes should be very soft, and there should still be some liquid below the vegetables). Turn off heat.
- Drain pasta when cooked (penne should be soft but still have a firmer bite in the middle). If there is room in skillet to mix, add penne to the skillet and mix. Otherwise, put both in large bowl to toss.
- Serve pasta and top with a generous amount of grated Parmesan.
Makes two generous servings.
Here’s the link back to Penne with fresh tomato and zucchini.