3 quarts water
6 medium zucchini, cut into ½ inch dice
5 tablespoons olive oil
6 garlic cloves, thickly sliced
3 tablespoons fresh basil, chopped, or 1 tablespoon dried
1 ½ tablespoons fresh mint, chopped, or 1 teaspoon dried
½ teaspoon red pepper flakes
2 cups vegetable stock or chicken stock
1 pound penne rigate, or tortiglioni pasta
¼ cup freshly grated pecorino Romano cheese
½ teaspoon salt
½ teaspoon pepper
Pasta with Garlic and Zucchini Sauce
Pasta con il Ragu’` di Zucchine
Bring the water to boil in a large pot.
Heat the olive oil on medium high heat in a large saucepan. Add the zucchini, and sauté until brown, approximately 6- 8 minutes.
Add the garlic ,the red pepper flakes, the herbs, and stir well. Cook for a 3-4 more minutes, until garlic starts to brown..
Add the stock to the vegetables, stirring well to deglaze the pan and loosen the browned bits on the bottom of the sauté pan. Bring sauce to a boil, and simmer until it reaches proper sauce consistency, approximately 10-12 minutes.
Cook the pasta according to the directions on the package, drain and return to the pot.
Pour the sauce over the pasta, simmer and over low heat stirring constantly, until the pasta is well coated. About 3minutes. Remove from the heat, add the cheese, and stir well. Serve immediately.