When the weather is this good, it’s hard to blog or catch-up on my friends’ kitchen action but here I am…adding to the din.
Last week, Martha Stewart lined up a whack of celebrity chefs to show off and show the viewers quick and easy recipes that you & I can can whip up in no time.
This pasta dish jumped right out of my TV screen and I scurried over to my computer to bookmark it.
The recipe comes courtesy of Pino Luongo and Mark Straussman and the book is called “Two Meatballs in the Italian Kitchen”.
I love this simple, refreshing pasta dish. It’s light, it’s flavourful and the olives give one a nice burst of salt. It’s been a week since I saw the recipe on TV and I’ve made it twice.
- Coarse salt
- 1 pound linguine
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, peeled
- 1 large red onion, thinly sliced
- 4 medium zucchini, halved lengthwise, then sliced very thinly crosswise
- 20 Gaeta or Nicoise olives, pitted
- 1 1/2 teaspoons dried oregano, preferably Sicilian
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup toasted breadcrumbs
- Grated Parmesan or Romano Cheese
- Fill a pot with water and bring to a boil over high heat and salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until “al dente”.
- Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic, onions and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.
- Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.
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