May was a wild month at Chez Feeding Groom. In and out of town, wild work weeks, birthdays, gardening..it seemed to fly by as fast as gas prices rose. Where does the time go? Weekends seem to be shorter even though the days are getting longer. I turn around and it’s late and I’m starving. Not a good thing to be if you have to make a decision about what to cook for dinner.
Keep it simple.
That’s this pasta dish. Fresh oregano and rosemary. Zucchini sliced on the mandoline, quickly sautéed and a easy tomato sauce combine to make a tasty supper after a day of life in the fast lane.
Pasta with Zucchini, Tomato and Fresh Herbs
Adapted from a recipe by Patricia Wells
A couple of swirls of extra virgin olive oil
5 fat garlic cloves, peeled, smashed and sliced thin
A good shake of hot crushed red peppers
1 medium zucchini, sliced very thin on mandoline
Splash of balsamic vinegar
1 4 inch piece fresh rosemary, coarsely chopped
1 4 inch piece fresh oregano, coarsely chopped
1 14 ounce can crushed San Marzano tomatoes and their juice
Cook pasta for 2-3 people, use what you have on hand..linguine was the choice this time, but rigatoni is wonderful with it as well.
Heat a couple of good swirls of extra virgin olive oil in large cast iron skillet. Add garlic cloves, rosemary, red pepper and a pinch of salt. Cook til garlic is golden about 3 minutes. Don’t let it brown. Add crushed tomatoes and a splash of dry white wine, stir to combine and simmer for about 15 minutes uncovered til it thickens.
In another skillet, heat a one good swirl of extra virgin olive oil and when shimmers add the zucchini and toss til golden. Put in a colander to drain any oil and season with coarsely ground pepper and fresh oregano.
When you’re ready to serve add the drained pasta to the tomato sauce and combine. Then add the zucchini. Cover and let sit over low heat for a few minutes. Serve and enjoy.