Prep 15 mins
Cook 20 mins
Another good way to use up garden zucchini. This sauce is surprisingly lush for being without butter or cream. Adapted from: Rosetta Costantino's website "Calabria From Scratch".
- 3 tablespoons extra virgin olive oil
- 1 small onion, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 1 lb zucchini, quartered lengthwise, then sliced about 1/4 inch thick
- 1 cup fresh parsley, chopped (or use half fresh basil)
- 1 vegetable bouillon cube, crushed (Rosetta prefers Knorr brand. I use 1 tsp of better-than-bouillon)
- 2 tablespoons pecorino cheese or 2 tablespoons parmigiano-reggiano cheese, freshly grated, plus more for passing
- fresh ground black pepper
- 1 lb rigatoni pasta (or penne or other type of short pasta)
- pecorino cheese or parmigiano-reggiano cheese, freshly grated
- In a large sauté pan, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until translucent. Add the zucchini, parsley, and the crumbled bouillon cube.
- Cook, uncovered, over low heat for about 20 minutes, until the zucchini are fully cooked and soft. If the zucchini seem dry, add a small amount of water to continue cooking until soft. It should look like a mush of zucchini. Taste for salt. If needed add salt to taste. Add freshly ground black pepper to taste.
- When the zucchini are cooked, place the mixture in a blender and puree until you have a smooth sauce.
- Bring the water for the pasta to a boil, add salt to taste, and cook the pasta until al dente.
- While the pasta is cooking, place the sauce in a large sauté pan, and add the grated cheese. Mix well.
- When the pasta is ready, drain, and add to the sauce, raising the heat and stirring until the pasta is well coated. Sprinkle with more cheese and serve at once.
- Note: This sauce freezes well.