It’s time again to thrust another blogger into the spotlight, this time it’s Mary from Feeding Groom. On Monday I was cruising through the latest entries that were coming through on my Google Reader and Mary’s latest dish had popped up and it was lunch time for me…
Mary insists “keep it simple” and here I’m adding, “keep it fresh” and “keep it seasonal”. The ingredients here scream of Spring and Summer…fresh garden herbs and in much of the norther hemisphere, zucchini’s a poppin’.
Mary’s dish comes courtesy of a Patricia Wells, who’s put out her own array of cookbooks and you Barefoot Contessa fans will be pleased to learn they are good friends.
For my take on this pasta dish, I decided to use some Tagliatelle and I changed the herb mix to fresh oregano and basil. Tagliatelle come in in their package in the form of nests and fresh oregano and basil make this pasta dish “jump”.
Folks, this is another dish that deviates from the usual but it’s still remarkably simple and wonderfully flavoured by the garden fresh herbs.
As a neat twist, I saw that Mary had added long, thin strips of zucchini into the pasta and as you can see for yourself…the dish excites the eye and it gently nudges you as you sit at the table…”won’t you please eat me now”?
2-3 good swirls of olive oil 1 medium onion, diced
4 cloves of garlic, minced
1 large zucchini, cut into long, thin ribbons, lengthwise
(use a mandoline or vegetable peeler)
1 can of good plum tomatoes, hand crushed
1/4 cup of good white dry wine
1 Tbsp. finely chopped fresh oregano
4 Tbsp. chopped fresh basil
salt and pepper to taste grated
Romano or Parmesan
1 package of Tagliatelle
(or 3-4 nests per serving)
- Get a large pot of water boiling and generously salt when you’ve got a rolling boil. Add your Tagliatelle and swirl the nests around to unravel them and prevent sticking. Cook according to package’s instructions.
- In a large skillet, add your olive oil and and heat up on medium-high heat. Add your ribbons of zucchini and quickly saute them and season with salt. Continue to toss for a couple of minutes and then remove with a slotted spoon and reserve.
- In the same skillet, add your onions and saute for about 5 minutes to soften (over medium heat). Now add the minced garlic and white wine and simmer for another minute or so and then add your crushed plum tomatoes (plus any of the juices) and simmer for about 15-20 minutes or until the desired thickness is reached. Adjust seasoning with salt and pepper.
- When your pasta is “al dente”, strain well and then toss into the sauce along with the zucchini ribbons and chopped fresh oregano and basil.
- Toss your sauce with the remaining ingredients to incorporate thoroughly and serve with grated cheese and some freshly ground black pepper.
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