Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
- Serves: 4 persons
- Salt and pepper
- ¼cup extra virgin olive oil
- 5or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
- 1large onion, chopped
- 2or 3 sprigs thyme
- 2tomatoes, in wedges or roughly chopped, with their juice
- ½pound cut pasta, like ziti or penne
- Freshly grated Parmesan or freshly chopped parsley for garnish.
Step 1Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
Step 2Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
Step 3Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.