Bumper-Crop Penne

Name: Bumper-Crop Penne
Ingredients: 1 clove garlic, peeled and smashed; 1/4 cup extra-virgin olive oil; 1/4 teaspoon chili pepper flakes; 1 medium-size white onion, minced; 1/4 cup minced prosciutto; 3 zucchini, julienned; 2 tomatoes, chopped; 1 pound penne; 1 tablespoon sweet butter; 1/4 cup minced Italian parsley; 1/2 cup fresh basil leaves, torn; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup grated pecorino cheese

14 ingredients

9 steps

Ingredients

1 clove garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1/4 teaspoon chili pepper flakes
1 medium-size white onion, minced
1/4 cup minced prosciutto
3 zucchini, julienned
2 tomatoes, chopped
1 pound penne
1 tablespoon sweet butter
1/4 cup minced Italian parsley
1/2 cup fresh basil leaves, torn
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup grated pecorino cheese

Directions

1

In a saute pan over medium heat, warm the garlic in the olive oil until the garlic is golden, and then remove garlic and discard.
2

Add the chili and onion and cook until soft.
3

Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes.
4

Add the tomatoes, stir, cover the pan and remove from heat.
5

Boil the penne in plenty of well-salted water until tender, and drain.
6

While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well.
7

Place the sauce in a large pasta bowl.
8

Add the penne and toss.
9

Add the pecorino cheese and additional salt and pepper to taste and serve.