Fusilli with Zucchini (hallo summer!)

INGREDIENTS,

serves 4

• 3 tablespoons of extra-virgin olive oil

• 2 garlic cloves, skin on, bashed with the palm of your hand

• 1 small red onion, finely chopped

• 3 green zucchini, cut into cubes

• 1 cup of home-made tomato passata or crushed tinned tomatoes

• salt to taste

• 3/4 packet of fusilli pasta (about 3/4 lb)

• fresh basil and celery leaves

• freshly ground white pepper and freshly grated pecorino for dusting on top (omit the cheese for a vegan-friendly option)

How to

1.  Start by bringing a large pot of salted water to the boil

2. Heat the oil in a medium sized pan, add the onion and garlic and cook gently for 3-4 minutes or until the onion has softened. Add the zucchini and cook for 5-10 minutes or until slightly golden and soft. Add the tomato, season with salt and cook for 5-10 minutes over medium-low heat.

3. When the water comes to a rolling boil, drop your pasta in. Stir well so it doesn’t stick to the bottom and cook until perfect al dente. Using a ladle, add a little pasta cooking water, acqua di cottura, to the sauce.

4. Using a slotted fork, lift the pasta out of the pot and drop it straight into the saucepan with the zucchini. Toss over high heat for 1 minute. Add torn basil leaves and the tender leaves of celery. Serve hot with a little freshly ground white pepper and grated pecorino, if liked.