Recipe: Zucchini Sauce for Pasta (Italian)

ZUCCHINI SAUCE FOR PASTA

8 medium zucchini
1/4 cup olive oil
1 tablespoon chopped garlic
2 tablespoons chopped Italian flat-leaf parsley
salt (to taste)
1/8 teaspoon chopped hot chile pepper (or to taste)
1 cup fresh - ripe, firm tomatoes,
1 pound pasta, uncooked (fusilli, penne, ziti or other short tubes)
10 basil leaves, torn by hand into small pieces

TO PREPARE ZUCCHINI:
Soak zucchini for about 20 minutes in basin of cold water. Scrub them under running cold water using brush or rough cloth. Cut off both ends. Cut lengthwise into strips 2 inches long and 1/4 inch wide.

TO COOK VEGETABLES:
In medium skillet or saute pan, combine 2 tablespoons olive oil and chopped garlic. Over medium heat, cook, stirring from time to time, until garlic becomes pale gold.

Add parsley. Cook, stirring quickly, for a few seconds.

Add zucchini strips, a large pinch of salt and chile pepper. Turn contents over once or twice. Cover with lid. Cook, stirring occasionally, for 15 to 20 minutes, or until zucchini are very tender.

TO COOK TOMATOES:
Add tomatoes. Turn contents over. Bring to steady simmer. Cook, uncovered and stirring from time to time, for 10 to 15 minutes.

TO PREPARE PASTA:
Cook and drain the pasta.

TO SERVE:
Toss drained pasta immediately and thoroughly with sauce, mixing in torn basil leaves. Serve promptly.

AHEAD-OF-TIME NOTE:
You can prepare the sauce through to the end of the last simmer, then reheat it just before the pasta is cooked.

Servings: 4
Source: Marcella Cucina by Marcella Hazan