The most loved summer pasta is made instantly with just two ingredients, and its taste is simply unmatched!
Materials
¾ of the pack of penne or another short pasta.
1 kilo of small zuchinni, cut into sticks
Three cloves garlic, crushed
1 cup of extra virgin olive oil
One small bunch of basil, chopped
grated Parmigiano Reggiano
Salt Pepper
Procedure
Step 1
Boil the pasta in plenty of salted water until they are al dente. Take a mug full of water used in cooking it before draining all the water.
Step 2
At the same time, in a wide pan, heat the olive oil and sauté the zucchinis on high heat until soft. It doesn't take more than 3-4 minutes. Add the garlic and cook for a couple of minutes.
Step 3
Add the pasta to the pan with a slotted spoon. The water set aside in the cup binds the sauce better, so add it and mix it through - maybe half a cup is needed. Add the basil, mix and serve with freshly ground pepper and Parmigiano Reggiano.
Eleni Psichouli is a columnist for Cantina. Translated by Paul Antonopoulos.
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