Zucchini, Pistacchio, Tomato Pasta


4 tablespoons extra virgin olive oil [50 gr.]
2 garlic cloves
2 AND A QUARTER cups thinly sliced zucchini [250 gr.]
2 AND ONE THIRD cups split cherry tomatoes [350 gr.]
Sea salt
14 oz. short pasta (Marilena uses schiaffoni, stubby wide tubes) [400 gr.]
ONE HALF cup grated Parmigiano Reggiano [50 gr.]
ONE THIRD cup chopped Bronte pistachio nuts [40 gr.]  SEE NOTE
2 tablespoons chopped basil [5 gr.]
Freshly ground black pepper

Put 2 tablespoons [25 gr.] extra virgin in a skillet and sauté garlic.  When it barely begins sizzle add the zucchini.  Cook over high heat for 5 minutes, stirring.  Add the cherry tomato halves, lightly salt and cook over low heat for 15 minutes.  Add more salt if necessary.

Cook pasta in 5-6 quarts [5-6 liters] of salted boiling water until al dente, drain and add to the sauce in the skillet.  Heat pasta and sauce together, and then add Parmigiano, pistachio nuts, black pepper, and basil.  Mix well, adding some of the pasta cooking water if sauce is too dry.  Remove from heat, dress with 2 tablespoons [25 gr.] extra virgin and serve. 

NOTE:  Pistachio nuts from the village of Bronte, on the slopes of Mt. Etna, are known to be Italy's finest.  Get the best pistachio nuts you can.


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