PASTA CON LE ZUCCHINE or PASTA WITH ZUCCINI
This is one of the last flowers in my garden and it is dedicated to my cyber friend Anne because today it is the first anniversary of her food blog Anne’s Food! Congratulations!!
This pasta dish is one of Marco’s favourites and I like it quite a lot myself! It’s simple, fast and cheap (but that depends on if it is zucchini season or not) and if you slice the zucchini into 1 cm coins instead of thin slices, you can use it as a side dish. Obviously you can skip the peperoncino if you don’t feel like making it hot and it is still tasty but then I think that a sprinkle of freshly grated parmesan cheese is a must!
PASTA CON LE ZUCCHINE or PASTA WITH ZUCCHINI
400-500 g/14,1 -17,6 oz pasta
1 kg/ 35 oz of small and firm zucchini, the smaller the better as they are much tastier and far less watery
1 clove of garlic
1 dried peperoncino or two if you want it really hot
-Rinse the zucchini and slice them finely, I have a grater with four sides and on one of them there is a slicer so I use that because it is the fastest way and the slices get very thin.
- When you have finished, it is time to heat up the oil together with the sliced garlic clove and the peperoncino that you have crumbled into small pieces, when it is beginning the be hot b you put the zucchini into the frying pan.
- Add salt and let it cook on medium heat until the water of the zucchini has evaporated. It usually takes 15-20 minutes but the important thing is not the amount of time but that they have a golden hue without being actually burnt.
- Mix it with the pasta you like, I think it is best together with spaghetti but then that is my favourite paste type. If you want you can serve it with freshly grated parmesan cheese.