Simple, Delectable Tuscan Pasta

When I was in Greve in Chianti with the Mediterranean Opera Studio I stayed at a wonderful Bed and Breakfast in Monte Chiari. The proprietor, Ada is a lovely and warm woman who often made us delicious treats, like an orange cake, or a pear tart, or would share some of her produce from the garden. One day, she and her husband Paolo supplied me with a wonderful recipe for pasta-it yields a delicious, perfect sauce that clings to pasta without being overly gloppy.

For this recipe I used pici, which is a local pasta. It sort of looks like chubby spaghetti:

I'm not certain if you can find it in the US, but I've made it with cavatappi here in the states. I also think bucatini would work well with this dish. One of my favorite ingredients for this dish is water–specifically about 1/2 a cup of the salted water in which the pasta has been boiling. The starch from the pasta helps lend a velvety, creamy texture to the sauce, and adds just a bit of saltiness. 

Ada instructed me to remove the skins (but not the seeds) of the tomatoes, so I start the recipe by pouring boiling water over the tomatoes-this makes it very easy to peel the tomatoes!

Ingredients:

Extra virgin olive oil
1/2 to 3/4 pound of pasta such as pici or cavatappi

1 small to medium onion

1 clove of garlic (optional)

8 or 9 smallish tomatoes such as Roma tomatoes

2 medium sized zucchini

4 basil leaves

Method:

1. Boil a small pot of water, and pour over the tomatoes. Peel the skins off the tomatoes. Slice the tomatoes and reserve in a bowl.

2. Dice the onion, garlic (if using,) and zucchini (but keep them separate.)

2. Saute the onion and garlic in a tablespoon of olive oil until they start to become translucent, about five minutes.

3. While your onions are cooking, put a pot of water on to boil. Add 2 tablespoons of salt to the water.

4. Add the tomatoes to the saute pan and cook for 5 minutes.

5. Add the pasta to the water, and set your timer (I always shoot for 1 to 2 minutes under the recommended cooking time, as I like my pasta very al dente.)

6. Add the chopped zucchini to the saute pan, and cook another 5 minutes. Tear the basil leaves into the sauce. and toss.

7. Remove 1/2 a cup of water from the pasta water and add to the saute pan and stir. This will help the sauce become a bit more "saucy."

8. Drain the pasta and toss with the sauce. Serve and enjoy!

Buon apetito!