Zucchini Ribbons with Tomato Sauce on Penne
A gorgeous pasta dish that I love to make when zucchini are in season and taking over the garden. They add a lovely lightness to this pasta dish and help us stay cool and calm.
2 tablespoons extra virgin olive oil
1 small red onion, finely chopped
2-3 cloves fresh garlic, finely minced
2 pounds ripe plum tomatoes, coarsely chopped
3-4 tablespoons coarsely chopped sun-dried tomatoes
1/4 cup red wine
2 tablespoons fresh oregano, minced
1/2 cup coarsely chopped fresh basil
Cracked black pepper
2-3 zucchini, cut into ribbons with a peeler
Fresh basil sprigs, for garnish
8-10 ounces penne pasta
In a medium pot, over medium heat, warm olive oil, onion and garlic. Saute for 1 minute. Stir in fresh and sun-dried tomatoes and simmer over low heat for 15 minutes. Add red wine, oregano and basil, season to taste with salt and pepper and simmer over low heat while preparing the zucchini and pasta.
Bring a pot of water to a boil. Using a strainer, dip zucchini strips in boiling water and drain well. Transfer to a mixing bowl. Add a pinch of salt and a drizzle of oil to water and cook pasta al dente, about 9 minutes. Drain pasta very well, but do not rinse. Transfer to mixing bowl with zucchini. Spoon tomato sauce over pasta and zucchini and mix well to combine. Transfer to a shallow platter and serve immediately, garnished with basil sprigs.
Makes 3-4 servings.