Tagliatelle e Zucchini
with Courgettes and Cherry Tomatoes
should I make it?
This is an ideal use for
courgettes when they are in season and plentiful (June - September).
is best made with fresh homemade tagliatelle rather than the dried
variety. I think the addition of the cherry tomato sauce really brings
this dish together but it can of course be made without it.
How long will it take?
The sauce should take no longer
than about 10-15 minutes.
What ingredients do I need?
For about 2
people you will need:
I use any alternatives if I can't find certain
could make the same dish using aubergines as an alternative to
courgettes. If you also then used salted ricotta instead of parmasan you would be making Tagliatelle alla Norma (a classic Sicillian summer pasta sauce whose name is believed to come from Vincenzo Bellini's "Norma").
What preparation do I need to
do / what can I
do in advance?
courgette should be sliced length ways in half then each half should be
sliced again length ways. Each of the four strips of courgette should
then be cut into slices.
are the main steps?
- Gently fry the slices of courgette in a pan
with olive oil and season with salt and pepper.
the cherry tomato sauce according to the recipe here
- Once the courgette slices are cooked add the
cherry tomato sauce and heat through.
a pan of salted water for the pasta and add the tagliatelle when the
starts to boil. fresh
pasta should only take a few minutes to cook.
pasta once it is al dente and add to the
pan with the courgette and tomato sauce. Reserve some of the water used
to cook the pasta.
and coat the pasta with the
courgette and tomato sauce in the pan and if the sauce needs it, add a
little of the reserved cooking water.
add chopped basil before serving.
How should I serve it?
with a sprinkling of Parmesan and some black pepper to taste. It can be
served as a meal in its own right or as a pasta accompaniment to some
grilled meat / fish.
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