Franco's Pasta with Zucchini and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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No one wants to eat this kind of food in a restaurant, Franco Ricatti, owner of the Ristorante Bacco in Barletta, Puglia, told me, but we make it all the time at home. As he described the following, one-pot preparation of pasta boiled with diced zucchini and potatoes, dressed with olive oil and grated Parmesan, I begged him to make it for me. Franco breaks the spaghetti into 2-inch pieces, but I don't bother. And he doesn't use any herbs unusual behavior in Italy but I like to add a little basil or parsley. Can be prepared in 45 minutes or less. Ingredients:
1 large (about 1/2 pound) boiling potatoes |
2 1/2 tablespoons fine sea salt plus additional to taste |
2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice |
1 pound spaghettini |
2 to 3 tablespoons extra-virgin olive oil |
2 tablespoons chopped basil or flat-leafed parsley leaves if desired |
1/2 cup freshly grated parmesan (about 12 ounces) |
freshly ground black pepper to taste |
Directions:
1. In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
2. Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.
3. Red, White & Greens
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