It was a year ago today that I prepared my first real dinner for Tina and I. Tina is the ‘chef’ in this household… I am (or, I should say, was…) more a ‘fast-order cook’. This was my very first ‘creation’.
Penne con Zucchine e Pomodoro4 to 6 cloves garlic, thinly sliced 3/4 cup Mayan sweet onion, cut into ¾” pieces 1 medium zucchini, ¼” slices, quartered 1 medium yellow zucchini, ¼” slices, quartered Roma tomatoes, sliced and halved Italian parsley, very coarsely chopped Extra Virgin Olive Oil Parmesan cheese, freshly grated (an asiago/romano blend is also quite nice) 12 oz penne pasta
Heat 2 to 3 Tbsp EVVO over medium heat; add sliced garlic and onions. Season with black pepper, salt and Italian seasoning to taste. Sauté until onions just turn translucent and the garlic is starting to carmelize.
Add zucchini; cover and cook 3-4 minutes. Add tomatoes and cook another 3-4 minutes, or until zucchini reaches desired doneness.
Add 1/2 cup parsley, toss and remove from heat… cover pan.
Drain penne (which if your timing is on, should just be al dente!)… do not rinse! Transfer to large serving bowl and add the zucchini and tomato mix… toss well.
Plate and add grated parmesan if desired.
Serve with focaccia or soft breadsticks seasoned with olive oil, salt and herbs.
Wine is a very personal experience, so I won’t recommend one over another. I am not a huge fan of Italian wines, so we usually serve a nice French or California merlot.
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