Saturday, August 28, 2010

Mark Bittman’s Zucchini Pasta

1/4 cup extra virgin olive oil
5-6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2-3 sprigs fresh thyme (I made it with dry thyme 1tbsp maybe more)
2 tomatoes, in wedges or roughly chopped, with their juices
1/2 lb. cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish

Bring a large pot of water to a boil and salt it. Cook pasta until it is nearly, but not quite tender.
Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 15 minutes, or until very tender.
Add tomatoes and their liquid to zucchini and raise heat a bit, so mixture bubbles. If sauce threatens to dry out, add a little pasta cooking water.

Drain pasta and finish cooking it in sauce.
Serve, garnished with parsley of Parmesan.
Joe loved the zucchini!


Ruth Rodrigues said...

I like about 2 tsp dry thyme and lots of salt :)

Ruth Rodrigues said...

I also use 1 lb of penne noodles so we have some for lunch the next day (instead of half a lb).