Penne with Zucchini & Sun Dried Tomatoes
The unbelievable truth about Italian cooking is that your life can be forever altered with just 20 minutes and a few simple ingredients. This dish, which I’ve adapted from the traditional spaghetti alla Nerano, is a perfect case in point! First created by Chef Maria Grazia, who served her signature zucchini pasta in the idyllic village of Nerano on the Amalfi Coast, this version stays close to the original, with zucchini, a rather flavorless vegetable on its own, caramelized until the flavor intensifies to what can only be described as transformative. Excerpted from Everyday Delicious copyright © 2024 by Rocco DiSpirito. Used by permission of Rodale Books an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
- 2 tablespoons salt
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 3 medium zucchini, halved lengthwise and cut crosswise into half-moons
- 1 cup oil-packed sun-dried tomatoes, drained and chopped
- 10 fresh basil leaves, chopped, plus more for garnish
- 1/8 teaspoon crushed red pepper
- 1 cup bottled tomato puree (passata)
- 1 pound penne pasta
- 3 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese, plus more for garnish
Directions
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