Penne with Zucchini & Sun-Dried Tomatoes

Drescription

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

1. Bring a large pot of water with salt to a boil.
2. Meanwhile, set a deep sauté pan over medium-high heat. Once hot, add the olive oil and garlic and toast until the garlic is golden brown. Add the zucchini and sauté until it’s lightly browned.
3. Add the sun-dried tomatoes, basil and crushed red pepper and cook for 2 to 3 minutes. Stir in the tomato puree, reduce the heat to low, and simmer, stirring occasionally, while you cook the penne.
4. Add the penne to the boiling water and cook to al dente according to the package directions.
5. Drain the pasta and add it to the pan of sauce. Add the cold butter and Parmesan and stir until emulsified.
6. Serve garnished with basil and Parmesan.