Tuesday, 21 May 2013

Zucchini Spaghettini

The best pasta is made with a few simple glorious ingredients and this one is divine. I beg you to go and find a bottle of Mandranova Nocellara. It is my favourite olive oil from Sicily and makes this dish sing. This sauce or topping is is made in the time it takes to cook that spaghetti. I was in pure heaven while eating this one!

You will need:

  • spaghetti or spaghettini pasta - cooked Al Dente according to the box.
  • 4 tbsp best quality olive oil - I used Mandranova Nocellara which is fantastic!
  • 1 zucchini- grated
  • 3 cloves garlic - chopped or crushed
  • 1/2 tsp chili flakes (peperoncino)
  • 1 tsp lemon zest
  • salt/pepper
  • 1/2 lemon juiced
  • 1 tbsp aged  balsamic vinegar
  • more glorious oil to drizzle on finished dish
  • 1 tsp chopped parsley
  • 1/4 cup large grated Parmesano Reggiano
  • pasta water

Step 1: start the water boiling for your pasta. Grate zucchini, chop garlic, zest lemon and gather all other ingredients to have ready.

Step 2: add your pasta to the boiling heavily salted water.

look at the glorious green of that beautiful oil....full of wonderful things for your body!

Step 3: heat oil and add garlic, lemon zest and chili flakes (peperoncino) cook 1 minute.

Step 4: add zucchini, salt and pepper and cook for 3-4 minutes.

Step 5: add lemon juice and pasta (saving at least 1/4 cup starchy pasta water to thin out sauce) Mix with thongs to combine and add 1/4 cup pasta water. You can remove pasta from the water with thongs and place directly on zucchini mix allowing some of the water to mix over. The water will help make the pasta glossy and makes a delicate thin pasta sauce. Let it cook for another minute or two to let some of the water evaporate. The pasta should not be watery but, glossy and nicely coating the noodles. Taste it and adjust salt and pepper if necessary.

Serve immediately with a drizzle of fresh uncooked olive oil, a drizzle of aged balsamic vinegar which is thick and sweet and a generous grating of Parmesano Reggiano, parsley and some cracked pepper.


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