Zucchini Sauce for Pasta with Tomato, Parsley, and Chili Pepper

Name: Zucchini Sauce for Pasta with Tomato, Parsley, and Chili Pepper (Sugo di Zucchine con Pomodoro, Prezzemolo, e Peperoncino)
Yield: Enough sauce for 1 pound of pasta, making 4 large or 6 small servings
Cuisine: Italy
Ingredients: 1 cup fresh, ripe, firm tomatoes, peeled and seeds scooped away, or canned Italian plum tomatoes with their juice, chopped up; 1 cup fresh, ripe, firm tomatoes, peeled and seeds scooped away, or canned Italian plum tomatoes with their juice, chopped up; 8 or 10 basil leaves, torn by hand into small pieces; Salt; chopped hot chili pepper, ⅛ teaspoon or to taste; 1 cup fresh, ripe, firm tomatoes, peeled and seeds scooped away, or canned Italian plum tomatoes with their juice, chopped up; 1 cup fresh, ripe, firm tomatoes, peeled and seeds scooped away, or canned Italian plum tomatoes with their juice, chopped up; 7 or 8 medium zucchini, about 1¼ pounds; ¼ cup extra virgin olive oil; 1 tablespoon chopped garlic; 2 tablespoons chopped Italian flat-leaf parsley

Sugo di Zucchine con Pomodoro, Prezzemolo, e Peperoncino

Preparation info

Enough sauce for 1 pound of pasta, making
4
large

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

At first glance, the ingredients list of this recipe would cause one to think it is going to be a repetition of the one. Here, however, the zucchini is cooked before it is combined with the tomato. It is cooked by a method that would be called trifolare in Italian, letting it cook down at moderate heat until it is very tender. This method both sweetens and lengthens the flavor of the vegetable.

Ingredients

Europe
Italy
Main course
Sauce
Mediterranean
Pasta
Vegan

Ingredients

Method