Recipe: Pasta with Cherry Tomatoes, Zucchini and Pistachios

By Faith Willinger

    • 4 tablespoons extra virgin olive oil
    • 2 garlic cloves
    • 2 1/4 cups thinly sliced zucchini
    • 2 1/3 cups split cherry tomatoes
    • sea salt
    • 14 ounces short pasta (Marilena uses schiaffoni, stubby wide tubes)
    • 1/2 cup grated Parmigiano Reggiano
    • 1/3 cup chopped Bronte pistachio nuts**
    • 2 Tablespoons chopped basil
    • freshly ground black pepper Put 2 tablespoons extra virgin in a skillet and sauté the garlic. When it barely begins to sizzle, add the zucchini. Cook over medium high heat for 5 minutes, stirring, until the zucchini become somewhat transparent. Add the cherry tomato halves, lightly salt and cook over low heat for 15 minutes.

Cook pasta in 5-6 quarts (5-6 liters) of salted boiling water until al dente, drain and add to the sauce in the skillet. Heat pasta and sauce together, and then add around 1/2 a cup pasta cooking water, half the parmigiano, pistachio nuts, black pepper, and basil. Mix well. Remove from heat, dress with 2 tablespoons extra virgin, and serve, sprinkling portions with remaining parmigiano.

**Pistachio nuts from the village of Bronte, on the slopes of Mt. Etna, are known to be Italy's finest. Get the best pistachio nuts you can.

This article available online at:

http://www.theatlantic.com/health/archive/2009/12/recipe-pasta-with-cherry-tomatoes-zucchini-and-pistachios/32401/