The mild climate in the Cinque Terre means it is not only great for walking, but has a long growing season, too. A light Ligurian olive oil is used as a main ingredient in this dish, perfectly coating the pasta to slippery perfection, raising the status of the humble zucchine to new heights. Of course, you can use olive oil from another area of Italy too, like we do in Sicily!
Ingredients
- ¾ lb (300 grams) small firm zucchine, diced
- 8 Tbsp (1 wine glass) extra virgin olive oil
- 1 large clove of garlic, cut into slivers
- Peperoncino (hot pepper) optional, to taste
- 1-2 Tbsp minced flat-leaf parsley
- Salt & pepper (omit black pepper if using hot pepper)
- Grated parmigiano
- 1 lb spaghetti
Preparation
Sauté the garlic in the oil until it is soft. Add the zucchine and some salt and cook over a medium-high flame until the zucchine is browned and soft. (Add optional hot pepper if using.) Mix in the parsley. Toss for a moment in the pan with the spaghetti cooked al dente. Top with grated parmigiano and freshly ground black pepper (if not using hot pepper.) Serves 4-6.
Drink a crisp white wine from the Cinque Terre or Puglia, and imagine yourself on a white-washed terrace overlooking the Mediterranean. Buon appetito!