Posted October 26, 2023 by: Admin #Kitchen

My local store recently had an exceptional harvest of zucchini imported from Mexico. I couldn’t resist and ended up purchasing about 5 kilograms (11 pounds) of these vibrant green delights. Needless to say, our household has been indulging in a zucchini fiesta over the last few days. The great thing about this recipe is that you can easily adjust the amount of zucchini to suit your palate. Plus, I added a touch of dry white wine to the sauce, and I highly recommend you do the same for a delightful flavor boost. Have a fantastic day!

Ingredients

• 450g (1Ib) pasta (I used Conchiglie Rigate) – or penne, or rotini
• 1 large onion, chopped
• 1 large red bell pepper, finely chopped
• 2-3 cloves garlic, crushed
• ½ teaspoon cayenne or black pepper
• 1 teaspoon paprika
• 2 teaspoons oregano
• 1 teaspoon sugar
• ½ cup dry white wine (or dry red wine) – I have used both
• 1 x 796ml (28 fl.oz) can of good quality whole tomatoes, chopped, or roughly blended
• ½ cup water or stock
• ½ cup grated Parmesan or Pecorino Romano
• ½ cup heavy cream (35-40%) or half and half (10%)
• Salt to taste
• Extra Parmesan or Pecorino Romano to serve

Ingredients for Zucchini

• 4 tablespoons olive oil
• 800g (1.8 pounds) zucchini, sliced in half lengthways, then thinly sliced
• Salt and freshly ground black pepper to taste

Tip: Please gather all the ingredients and place them on the countertop. Begin by making the sauce. It should simmer for at least 30 minutes, but you can certainly cook it longer if you prefer. While the sauce is simmering, shallow fry the zucchini and set it aside, then boil the pasta.

Instructions

• Cook the pasta sauce: Heat the olive oil in a large saucepan and add the onions and bell pepper. Sweat them, covered, over medium-low heat for 10 minutes, stirring from time to time.
• Add the garlic, cayenne, paprika, oregano, sugar and cook over low heat for 1 minute.
• Add the wine and bring it to a boil. Simmer uncovered for 5 minutes.
• Add the tomatoes, stock (broth), and salt to taste. Bring the sauce to a boil, then simmer covered over low heat for 30 minutes, stirring from time to time. Keep the sauce hot on a low simmer. Just before the pasta is ready, add the cheese, cream, and parsley, and stir to combine. Heat until piping hot but do not let it boil.
• Shallow fry the zucchini: While the sauce is simmering, heat a tablespoon of olive oil in a large skillet and shallow fry the zucchini over medium-high heat in 3-4 batches until they are golden brown on both sides. This should take about 6-8 minutes per batch, and you will need about 1 tablespoon of oil per batch. Transfer the zucchini to a plate and season with salt and pepper (do not drain the oil).
• Cook the pasta: While the last batch of zucchini is cooking, cook the pasta in plenty of salted water as per the packet instructions for ¾ of the suggested time. Reserve ½ cup of pasta water, then drain the pasta.
• Toss everything together: Add the drained pasta to the hot sauce and toss. Then add the set-aside zucchini and toss to combine everything. If it seems too thick, loosen it with the reserved hot pasta water. Serve immediately with some grated Parmesan or Pecorino Romano cheese on the side.

 

• Heat the olive oil and sweat the onions and bell pepper for 10 minutes, then add the garlic, cayenne, paprika, oregano, and sugar. Cook over low heat for 1 minute.
• Add the wine and simmer uncovered for 5 minutes, then add the tomatoes, stock (broth), and salt to taste. Simmer over low heat for 30 minutes. Keep the sauce hot.
• While the sauce is simmering, heat a tablespoon of olive oil in a large skillet, shallow fry the zucchini in 3-4 batches in a large skillet over medium-high heat until golden brown on both sides. It will take about 6-8 minutes per batch, and you will need about 1 tablespoon of oil per batch. Transfer to a plate and season with salt and pepper to taste.
• Just before the pasta is ready, add the cheese, cream, and parsley, and stir to combine. Heat the sauce until piping hot but do not boil. Toss in the pasta so that it absorbs the sauce, then toss in the zucchini. Serve immediately.