Bucatini pasta with Zucchini
Tomorrow is the first day of Fall so it’s a perfect time to share this amazing Rustic Pasta recipe with you. I just learned this recipe from my friend Dr. Bill Digiacomo. First let me tell you a little about Dr. Bill. Along with being an incredible Doctor, he is one of the most talented home cooks I have ever known. And when Dr. Bill is cooking Italian, you are in for a mind blowing experience. So like I did with my Grandmother some 40 years ago, when Dr. Bill is cooking, I stand directly next to him and pay attention. Also like my Grandmother, Dr. Bill has not a single recipe written down. So you just have to pay attention, learn, and hope, really hope that you got it down because it’s gonna be memorable. I put up a bunch of photos that will show the stages of the recipe. I love this recipe, it was amazing. I love rustic Italian cooking, it’s simple and fast. I do plan on standing attention again and again next to Dr. Bill….when he’s in the kitchen.
You will need:
- 1 green zucchini
- 6- garlic cloves
- A bunch of fresh basilCrushed red pepper flakes
- 1/4 cup extra virgin olive oil
- Grated pecorino Romano cheese
- 1- lb of bucatini or pasta of your choice
- Flour for dusting
- Salt
- Cracked black pepper
Directions:
- Slice green zucchini very thin ( use a mandolin slicer) then tossed in a tbs of extra virgin olive oil, a pinch of sea salt and some cracked black pepper. Now toss in a bowl with just a little flour for a dusting. Place the zucchini on a baking sheet that is brushed with extra virgin olive oil and bake at 400 degrees till done. See the photo of the baking sheet with the baked zucchini. Remove zucchini to a plate lined with paper towel.
- In a large 12-13″ skillet add 1/2 cup of extra virgin olive oil and 6 cloves of garlic halved, 2 pinches of crushed red pepper flakes, a hand full of torn fresh basil leaves, a pinch of salt. Allow this to cook on a medium/low heat till the garlic is golden.
- In a large pot of boiling salted water cook your Bucatini (or spaghetti) 2 minutes short of recommended time. Reserve one cup of the pasta water and strain the pasta and add it to the skillet.
- Turn the heat up to medium high and allow the pasta to finish cooking in the skillet, add 1/2 cup of pasta water. Turn the pasta into the sauce for the final 2 minutes. If needed add more pasta water.
- Turn off the heat and fold in 1/4 cup of grated pecorino romano cheese and then the zucchini. If needed add a drizzle of olive oil.
Serve from the skillet with grated cheese, crushed red pepper flakes and extra virgin olive oil for a light drizzle all on the side.
– Daniel Mancini
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