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
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.