Tagliarini with roasted tomatoes and golden zucchini
Tagliarini with roasted tomatoes and golden zucchini recipe in the zucchini category
Recipe ingredients:
- 1/2 pound golden zucchini or summer squash
- 1 pound roasted tomatoes
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, finely chopped
- Salt and pepper
- 1/4 cup dry white wine
- 1/2 teaspoon hot pepper flakes
- 1/2 pound fresh tagliarini
- 2 tablespoons pine nuts, toasted
- 15 fresh basil leaves, bundled and thinly sliced, about 1/3 cup
- Grated parmesan cheese
- 1/2 cup garlic bread crumbs
- Roasted tomatoes:
- 1 pound roma, plum, tomatoes
- Extra virgin olive oil
- Garlic bread crumbs:
- Garlic
- Extra virgin olive oil
- Sourdough bread or french baguette
Recipe method:
- Set a large pot of water on the stove to boil.
- Cut the zucchini in half lengthwise and slice it diagonally into 1/2 inch thick pieces.
- Cut the roasted tomatoes in quarters or large pieces and reserve their juice for the sauce.
- Heat 2 tablespoon of the olive oil in a large skillet and add the squash, garlic, 1/4 teaspoon salt and a few pinches of pepper.
- Saute over medium-high heat for about 2 to 3 minutes, just long enough to heat the squash through, then add the wine and cook for another minute, until the pan is nearly dry.
- Add the remaining olive oil, the tomatoes and their juice, 1/4 teaspoon salt, and the hot pepper flakes.
- When the water is boiling, add 1 teaspoon salt.
- Add the tagliarini and cook until just tender.
- Before you drain the pasta, add 1/4 cup of the cooking water to the saute pan.
- Immediately drain the pasta, then add it to the tomatoes and squash along with the pine nuts and basil.
- Reduce the heat, toss well, and add salt and pepper to taste.
- Sprinkle with parmesan and bread crumbs and serve immediately.
- Roasted tomatoes:
- Preheat the oven to 250 degrees.
- Core the tomatoes and cut them in half crosswise.
- Squeeze them gently to drain their juice and remove the seeds.
- Place the tomatoes cut side down on a lightly oiled baking sheet.
- Roast for 2 hours, until the tomatoes are very shrunken.
- As they slowly roast, their flesh will shrink and the skin will shrivel, but they should not brown or burn.
- Use them immediately or refrigerate in a sealed container.
- Garlic bread crumbs:
- Preheat the oven to 325 degrees.
- Peel and finely chop the garlic and add to the olive oil.
- Thinly slice the bread and brush it on one side with the garlic oil.
- Lay the brushed slices on a baking sheet and bake for about 10 minutes, until they are very crisp and golden.
- Set aside to cool.
- Break up the slices with your hands, then grind in a food processor or blender, leaving the texture a little coarse.
Tags: tagliarini, roasted, tomatoes, golden, recipe, zucchini, recipes, cooking