This is a recipe taught to me by by Carmen at Olympio Oassi in Sant'Agata sui Due Golfi neaar Sorrento in Italy. It uses the finest baby Zucchini (Courgetttes) for a tasty, zingy sauce to accompany the pasta. Whilst the Zucchini are young and before they develop into miniature marrows they are at their best and as they come in different colours the dish can haave an intersting look. Fettucine is the best pasta for this dish, and preferably freshly made!
Pasta with Zucchini (Courgette) Sauce
75 grams Pasta per person
2 small Zucchini
200 mils Water
20 grams Butter
2 tablespoons Single Cream
Grated Peccorino or Parmesan
Salt and Pepper to season
Cut the Zucchini in half lengthwise and then each half into three lengthwise. Finely slice them across the length to produce a mass of small flakes.
Put both into a pan with the water and cubed butter. Place on a low heat.
After 10 minutes or so season and add the Cream. Bring to a slow simmer and add as much cheese as your taste likes. Stir then turn off heat. Overall this should take 15-20 minutes cooking time.
Heat lots of water to boiling then add the Pasta, stirring once. Boil for 4 minutes with the lid off. Then cover and turn off heat. Leave the Pasta for the balance of the time suggested for cooking on the packet. (i.e. 13 minutes is 4 minutes boiling and 9 minutes resting). This will produce a perfect al dente Pasta. If you use fresh Pasta then only the 4 minutes boil is needed.
Drain the pasta and add to the sauce before turning into bowls and garnishing with more cheese and a Basil Leaf.
Serve with Green Salad and Garlic Bread or Focaccia and enjoy a Peroni or White Wine with it (Lachryma Christii Bianco goes well).