Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, August 28, 2014

Zesty Zucchini and Pasta

Wondering what to do with all those zucchinis? Here’s a zesty way to use four of them. Finely chop a red onion and sauté over medium heat with some extra virgin olive oil. While that’s cooking mince five cloves of garlic then on the coarse side of a box grater shred four cucumber sized zucchinis.

Add the garlic to the pot with the onion along with a can of anchovies and a tablespoon of capers. Once the anchovies have dissolved stir in your shredded zucchini along with some black pepper.

What’s going to make this sauce great is to let the zucchini cook down and sporadically scrape the bottom of the pot with a spatula to work the caramelized bits into the sauce. Let it go for about fifteen minutes but make sure the heat isn’t so high that you burn it. Before serving over pasta add an eighth of a cup of your best olive oil and salt to taste…alongside a tomato salad. It is August after all.

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