Directions
Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside. Meanwhile, heat two tablespoons of olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3â-4 minutes. Stir in garlic and cook for another minute. Pour in San Marzano tomatoes and let simmer for 10 minutes, stirring occasionally. In a separate pan, heat one tablespoon olive oil and butter over medium heat. Add zucchini and cook until tender and golden, about 5â-6 minutes. Add cooked pasta to the tomato sauce and toss to coat. Plate and top with sautéed zucchini, dollops of ricotta, and fresh basil. Serve warm. Serves 4.
Summer Orecchiette with Zucchini
Prep: 10 min Cook: 30 min Servings: 4
A bright, fresh pasta dish that celebrates the flavors of summer. Tender orecchiette captures a light sauce made from sweet San Marzano tomatoes, sautéed zucchini, and garlic, all finished with dollops of creamy ricotta and fresh basil. Perfect for a warm evening meal served al fresco.
Ingredients
- 1 pkg Anna Orecchiette (1 lb)
- 2 tbsp Butter
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1 Onion, finely chopped
- 1 Zucchini, thinly sliced into rounds
- 1 can Cento Certified San Marzano Tomatoes (28 oz), crushed by hand
- Cento Crushed Red Pepper, to taste
- 1/2 cup Ricotta Cheese
- Fresh Basil Leaves, torn
Directions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside. Meanwhile, heat two tablespoons of olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3â-4 minutes. Stir in garlic and cook for another minute. Pour in San Marzano tomatoes and let simmer for 10 minutes, stirring occasionally. In a separate pan, heat one tablespoon olive oil and butter over medium heat. Add zucchini and cook until tender and golden, about 5â-6 minutes. Add cooked pasta to the tomato sauce and toss to coat. Plate and top with sautéed zucchini, dollops of ricotta, and fresh basil. Serve warm. Serves 4.
