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)
- Start by bringing a large pot of salted water to the boil
- 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.
- 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.
- 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.
Silvia’s Cucina the cookbook is available in stores and online