[ world-famous-recipes ] Pasta with zucchini

Pasta with zucchini

Easy to cook and delicious, this dish really says "summer" to me.
Serves 4.

6 small zucchini (6" long and 1" in diameter)
2 lb fresh ripe tomatoes
2/3 c olive oil
1 clove garlic
1/2 c diced onion
1/3 c diced carrot
1 lb pasta (I suggest spaghetti or linguini)

Heat 1/3 c oil in a saucepan and sauté the onion over medium heat
for about 5 minutes. Add the carrot and continue for another 4-5
minutes. Add the coarsely chopped tomatoes and their juice (you may
skin them if you like but I do not think it is necessary). Simmer
uncovered until reduced and thickened - this may take 30 minutes or
it may take longer depending on the tomatoes and how you like the
sauce. Add salt to taste.

Cook the pasta according to directions. Try to time the pasta so it
is done while the zucchini are cooking. Drain, return to pan, and
mix in a ladle-full of sauce.

Heat the remaining oil in a non-stick skillet. Add the garlic clove,
peeled and cut into quarters, and cook until just beginning to
color. Remove garlic and discard. When oil is quite hot, cut
zucchini in half lengthways and then in half crossways. Add to pan
and sauté, tossing frequently, until zucchini is lightly browned and
barely cooked thru. It is essential not to overcook the zucchini -
you want a bit of "crunch"
remaining in the center.

Divide the pasta among 4 plates. Put some more sauce on top, then
the zucchini. Serve with lots of freshly grated romano cheese.

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