Recipe: Cavatelli with Zucchini, Potatoes and Ricotta Salata (Italian)

CAVATELLI WITH ZUCCHINI, POTATOES
AND RICOTTA SALATA

4 Yukon Gold potatoes, peeled and cut into 1/2-inch dice
1 pound cavatelli or penne pasta
3 tablespoons extra-virgin olive oil, plus more for drizzling
About 8 scallions, including tender green parts, cut into thin rounds
8 or 9 young zucchini (about 4 inches long, or smallest ones you can find), cut into half-inch dice
Leaves from 3 or 4 thyme sprigs, chopped
Salt and coarsely ground black pepper to taste
2 tablespoons dry white wine
1/2 cup grated ricotta salata
Generous handful of fresh basil leaves, chopped

In a large pot of salted boiling water, cook the potatoes until they're just tender and still holding their shape, about 4 minutes. Drain the potatoes in colander.

Return the water to a boil, cook the pasta until al dente.

In a large skillet, heat olive oil over medium heat. Add the scallions and zucchini. Season with thyme, salt and pepper and saute until the zucchini is tender, 3 to 4 minutes.

Add the potatoes to the skillet and saute for 1 to 2 minutes.

Add the white wine and stir.

TO SERVE:
In a warmed large serving bowl, combine the grated ricotta salata and basil. Season with fresh pepper and drizzle of olive oil.

Drain pasta and add to serving bowl. Toss briefly to coat the pasta. Add the zucchini sauce to the bowl and toss gently, adding a little of the pasta cooking water if you need it to loosen the sauce. Serve more grated ricotta salata at the table.

Source: The Flavors of Southern Italy by Erica De Mane