Paccheri Sauce From Puglia
Love courgettes and paccheri? Try this simple yet delicious pasta dish inspired by the region of Puglia.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium pan
- 1 large pot
- 1 tablespoon
- 1 pasta ladle
- 1 cooking spoon
Ingredients
- 250 gr Paccheri
- 1 large courgette
- 3 cloves garlic
- Belmorso Extra Virgin Olive Oil
- salt and pepper
- oregano or mixed Italian herbs; mint alone can also be delicious, if you like that herb.
- 150 gr Stracciatella cheese or Philadelphia Original
Instructions
- Wash, peel and cut the zucchini into cubes.
- Mince the garlic cloves.
- Add both to a pan and sauté with 2 tablespoons of Belmorso EVOO. Continue tossing them from time to time until the zucchini have cooked fully.
- Season with salt and pepper. Add the oregano or your herb of choice.
- In the meantime, boil the water for the paccheri, and salt it generously.
- Once the pasta has cooked, drain it, reserving some pasta water for the sauce. Add the pasta back to the same pot.
- Now, add the sauteed garlic and zucchini onto the pasta. Add some cooking water and 2 more tablespoons of Belmorso EVOO.
- Add the Stracciatella cheese or Philadelphia, and mix well.
- Serve and enjoy as is or with these suggested toppings.Optional toppings: grated pecorino cheese, toasted breadcrumbs, sun dried tomatoes, toasted pine nuts, fresh chopped tomatoes.
