Every time I bring to the table pasta with zucchini, my
The elements of this sauce are not different from some of the other zucchini recipes in this chapter: zucchini, onion, and tomatoes. But the taste is different, with a clarity and graciousness that is its own, featuring a combination of vegetable and herb—zucchini and thyme—that I have always found especially apt.
Here is a sauce that is equally satisfactory when matched with either homemade or boxed dry pasta. Of the homemade variety, either fettuccine or the square ones known as tonnarelli, would be the best choice. If you opt for boxed pasta, choose fusilli, spaghetti, or penne. If you can find it, the longer, skinnier penne known as pennini would be a highly desirable shape to use.
© 1997 Marcella Hazan estate. All rights reserved.