Penne Rigate with Zucchini and Tomato
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g penne riate (riatoni)
- 2 small zucchini
- 200 g cherry tomato (s)
- 25 g parmesan, freshly rated
- 20 g butter, cold
- 1 large clove garlic
- 1 tablespoon olive oil
- salt
- pepper
- basil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water according to the instructions on the packet and when pouring off the water, collect 1 coffee cup and set it aside.
- Meanwhile, peel the garlic clove and chop it into very fine pieces. Put a large pan on the stove, add the olive oil and clove of garlic to the cold oil and heat slowly over medium heat. The garlic pieces should fry gently without burning, otherwise they will become bitter.
- Wash the cherry tomatoes, pat dry and cut in half. Wash the zucchini too and pat dry. Divide the zucchini lengthways and halve both pieces lengthways. Cut each piece into three to four large pieces. Do not cut into small pieces, the zucchini should still have a bit of bite at the end and not disintegrate. Add the zucchini to the pan with the garlic and cook over medium heat for about 8 minutes. Then add the halved tomatoes, fry for about 1 minute and season with salt and pepper. Do not use too much salt, because the parmesan will add flavor.
- Then add the pasta water and butter. The starch in the pasta water, together with the cold butter, makes a nice, creamy and very quick sauce. Mix everything carefully with the pasta and fold in the grated Parmesan. Pluck the basil into large pieces and sprinkle on top. Season to taste with salt and pepper and serve immediately.
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