BUCATINI CON PARMIGIANA DIZUCCHINE
Bucatini with zucchini, basil, and tomatoes
1 small onion, finely chopped
2 tablespoons extra-virgin olive oil
2 1/4 lb peeled and chopped canned tomatoes
4 fresh basil leaves, torn
salt and pepper to taste
5 long zucchini, cut lengthwise in pieces about 2 x 1 inch
1/2 cup oil, for frying
1 lb bucatini pasta
1 3/4 cups freshly grated Parmesan cheese
)
Saute the onion in a large, heavy-bottomed saucepan in the oil until soft ..
Add the tomatoes and basil. Season with salt and pepper. Cover and simmer
for 20 minutes. . Heat the frying cup oil in a skillet until very hot. Fry
the zucchini in batches in the oil until light golden brown. Remove with a
slotted spoon and drain on paper towels. . Sprinkle lightly with salt and
add to the tomato sauce. Cook gently for 10 minutes. Remove from heat. .
Cook the bucatini in a large pan of salted, boiling water until at dente.
Drain well, return to the saucepan, and add half the tomato and zucchini
sauce. Stir well, then place in 4 individual serving dishes. Spoon equal
amounts of the remaining tomato and zucchini sauce over each portion and
sprinkle with the Parmesan. Serve at once.
Serves: 4 . Prep: 10 min . Cooking: 35 min. . Level: 1
Reader's Digest The Encyclopedia of Italian Cooking
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