PENNE a la ZUKI
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ingredients
3 pcs zucchini 2 tbsp oil 2 cloves garlic a little parsley 400 g fresh tomatoes or peeled tomatoes from the can 400 g penne pasta 50 g g grated Parmesan or other hard cheese for sprinkling 1 tsp dried thyme pinches salt to taste ground black pepper
progress
I got the recipe from my Greek buddy Andreas who was in Italy for a while and why a la ZUKI? Well in Italian it’s called zucchini: di zucchine The perfect lightning bolt, if you don’t know what to do with the leftover little zucchini or you adore eating pasta, whatever gastro tip you like. GOOD LUCK! 1. Cut the zucchini into rounds and fry for a while in hot oil, in which the finely chopped garlic and a little chopped parsley have been briefly fried beforehand. 2. Add the chopped and peeled tomatoes to the zucchini, season with salt and pepper to taste and simmer the mixture until thickened (a few minutes) 3. In the meantime (or to start) cook the penne pasta, toss it with the sauce and sprinkle parsley and grated cheese on the plate.
