Penne Pasta With San Marzano Tomatoes And Zucchini |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A simple pasta dish in the style of Roman cooking Ingredients:
for the pasta |
1 lb. penne pasta |
6 quarts cold water |
2 tsp. kosher salt |
for the sauce |
3 tbsp. olive oil |
1 medium white onion, diced |
2 celery ribs, diced |
4 garlic cloves, thinly sliced |
1/2 tsp. crushed red chili flakes |
1/2 cup dry white wine |
1 28 oz. can, whole san marzano tomatoes and their juices; tomatoes crushed or diced |
1 1/2 cups zucchini, diced |
2 tsp. fresh thyme |
kosher salt |
fresh cracked pepper |
1 cup fresh ground or grated pecorino-romano cheese (i like to throw small pieces into a food processor and pulse) |
high quality extra-virgin olive oil to finish |
Directions:
1. In a large stock pot, heat the water and salt until boiling. Add the pasta and cook until al dente. Drain, but do not rinse.
2. Meanwhile in a large skillet or dutch oven, heat the olive oil until lightly smoking. Add the onion and celery, season with salt, and saute until browned. Add the garlic and chili flakes and saute until the edges of the garlic just start to brown. Add the white wine to deglaze and reduce by half. Add the tomatoes, the reserved juice from the tomatoes, and the zucchini, and simmer until the liquid thickens slightly and the zucchini is tender, about 8-10 minutes. Add the fresh thyme, season the sauce to taste with salt and pepper, then add the pasta to the sauce and toss.
3. Divide the pasta into four bowls. Drizzle the extra-virgin olive oil over each portion, and generously sprinkle with the cheese.
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