One day in my garden…a glorious morning, a sunny afternoon, and an evening reaping the bounty.
Fiore di Zucchina……Pepperoncini piccantini………San Marzano verdi…..
More green… and evening bounty
And in the evening, a small bounty of goodness.
This is a fast pasta dish that splits the preparation into two parts (I’m rather fond of doing this so the flavors remain distinct).
1-2 zucchine (one if large, 2 small) sliced thinly lengthwise
1/2 C olive oil
1-2 garlic cloves chopped
1-2 fresh peperoncini (small red chili peppers)
1/2 chopped tomato
1 pound fettuccine preferably the De Cecco brand
3/4 pound large, peeled and deviend shrimp (optional)
1/4 C white wine
1. Thinly cut the zucchini lengthwise. If you prefer you can salt it for an hour (this makes it easier to grill – no splattering and huge reduction of size. I use a Breville panini press to grill the zucchini. Brush a little olive oil on each side of the zucchini, then grill the slices until slightly brown. Set aside.
2. Fill the pot of water and put it on the stove to boil! Julienne the basil and set aside.
3. In a saute’ pan, heat the rest of the olive oil. Add the garlic and the chopped red chili peppers. If you want, add tomatoes. Then add the shrimp. Saute’ quickly, add a little wine if you choose!
4. Once the water boils, add the pasta! While it cooking, take the zucchini and cut into strips. Set aside. You will add this to the pasta after you drain it.
5. Drain the pasta, add the zucchini, the shrimp mixture, and julienned basil. Add a little more olive oil if you like…and some grated parmigiano.