Summer zucchini pasta
Laura in the Kitchen · ♥ 2.1K likes · 29.8K views · 9 min video
Read about tubes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz pasta
- 3 tbsp extra virgin olive oil
- zucchini
- cubanelle pepper and banana peppers
- shallots
- home canned tomatoes
Put about 3 tablespoons of extra virgin olive oil in a large skillet.
Olive oil and the garden vegetables
Cut the zucchini and peppers into substantial pieces of even thickness and the shallots into half moons.
- salt
Add the zucchini, peppers and shallots to the oil with a good pinch of salt and cook about 7 to 8 minutes.
Proper home cooking, no fussiness
- 2 cloves garlic
- garden basil
- cracked black pepper
Add a couple of minced garlic cloves and some basil, then a little cracked black pepper, and cook a few seconds so the pepper blooms in the fat.
Add some of the jarred tomatoes, not all, turn the heat down, and cook for as long as the pasta takes; keep on gentle heat with a little more basil.
Adding the tomatoes
Boil the pasta in water seasoned with a good pinch of salt, pulling it about a minute before it is perfectly al dente.
Finishing in the sauce with starchy water
- starchy pasta water
Add the pasta to the sauce with plenty of starchy pasta water over high heat and cook together a couple of minutes, until the starch thickens the sauce.