Ziti with Pumpkin: Ziti alla Zucca (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 onion, finely chopped |
1 clove garlic, finely chopped |
1 pound pumpkin, cut into julienne |
1 cup water |
salt and black pepper |
pinch hot chile flakes |
2 tablespoons chopped fresh parsley |
1 pound uncooked ziti |
1/4 cup freshly grated parmigiano-reggiano |
Directions:
1. In a large pan, heat the olive oil over high heat and add the onion, garlic, and pumpkin and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm.
2. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide evenly among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano.
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