A bit more of Mediterranean Peasantry
Spicy Rigatoni with Sauteed Zucchini
Zucchine are some of the easiest vegetables to grow. They just need space and abundant water and sun to spread their leafy vines. I remember walking up to the backyard vegetable garden, picking some off the plants with rusty old knife, and bringing them into the kitchen where we would then rapidly whip up the noon meal.
1 lb of Rigatoni , cooked al dente
2 lbs of Zucchini squash, washed, cleared, and cored,
1 dozen Zucchini Flowers (when in season)
2 cloves of Garlic , crushed
Grated Romano Cheese
Hot Chili Peppers in Hot Chili Oil
The fan club was disappointed. I simply did not make enough with keep up with them
Saute' the zucchine with the garlic over medium heat.. Do not over cook the squash. If you are able to find zucchine blossoms, add a dozen to your saute'. They will golden the plate, and intensify the flavors. When done, toss with the rigatoni, chili oil and grated cheese. Add 1/2 cup of reserved starch water from the pasta.
Are you ready to prepare your summer gardens now?