Bumper-Crop Penne

Name: Bumper-Crop Penne
Total time: 27 min
Yield: 4 servings
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

Recipe from Thomas Verdillo

Adapted by Molly O'Neill

Total Time: 27 minutes
Rating: 4(5)
Comments: Read comments

Featured in: DE GUSTIBUS; Taming Bensonhurst's Annual Zucchini Glut

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Ingredients

Yield:4 servings

1clove garlic, peeled and smashed
¼cup extra-virgin olive oil
¼teaspoon chili pepper flakes
1medium-size white onion, minced
¼cup minced prosciutto
3zucchini, julienned
2tomatoes, chopped
1pound penne
1tablespoon sweet butter
¼cup minced Italian parsley
½cup fresh basil leaves, torn
1teaspoon salt
½teaspoon freshly ground black pepper
1cup grated pecorino cheese

Ingredient Substitution Guide

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Preparation

Step 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. Add the chili and onion and cook until soft. Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes. Add the tomatoes, stir, cover the pan and remove from heat.
Step 2
Boil the penne in plenty of well-salted water until tender, and drain. While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well. Place the sauce in a large pasta bowl. Add the penne and toss. Add the pecorino cheese and additional salt and pepper to taste and serve.