This pot-pourri of Mediterranean flavours gives you a dish that's both distinctive in style and easy to make.
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INGREDIENTS |
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Capellini Barilla |
350 |
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g |
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Cherries tomato |
500 |
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g |
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Zucchini (Italian squash) |
2 |
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no. |
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Basil |
4 |
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leaves |
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Chives |
4 |
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fillets |
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Chopped italian parsley |
1 |
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tablespoon |
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Extra virgin olive oil |
6 |
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tablespoons |
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Garlic |
,50 |
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glove |
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Rosemary |
1 |
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stick |
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Sage |
2 |
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leaves |
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Thyme |
3 |
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branchlet |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean the zucchini and cut them into long strips, taking care to use only the green part, with just a few millimetres of the flesh inside. Cut the strips thus obtained into thinner strips and dress with 3 tablespoons of oil, salt and pepper. |
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| 2. |
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Plunge the cherry tomatoes into boiling water for a few seconds, then peel and remove the seeds. In a frying pan, heat a couple of tablespoons of oil with a clove of crushed garlic, add the tomatoes, season with salt and cook for about 5/10 minutes. |
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| 3. |
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Cook the Capellini Barilla in plenty of salted water, drain when al dente and cover with the tomato sauce and finely chopped aromatic herbs. Garnish with the marinaded zucchini, and serve. |
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CHEF'S NOTE |
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* When buying the aromatic herbs, make sure they are fresh and have a vivid colour. |
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Marinaded zucchini and aromatic herbs create a fresh and pleasing combination. We recommend a slightly acidic, white wine with a short bouquet and not too much alcohol, such as a young Vermentino Sardo or a Pinot Bianco dell'Oltrepo Pavese. |
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