IT'S NOVEMBER IN L.A. OR AS WE CALLL IT LATE SUMMER; AT LEAST, THAT IS, IN THE FARMERS MARKET WHERE WE'RE STILL SEEING FRESH HEIRLOOM TOMATOES, ZUCCHINI, BASIL, ALL DECIDEDLY SUMMER FARE. SO THIS SIMPLE PASTA DISH MAKES USE OF WHAT WILL SOON BE GONE. IT'S A LAST-MINUTE DISH, WHICH SHOULDN'T TAKE MORE THAN 30 MINUTES TO PREPARE. IT'S ALSO A ONE-DISH MEAL, VEGETARIAN OR EVEN VEGAN IF YOU DON'T GRATE FRESH PARMESAN OVER IT. BUT WHY WOULD YOU DO THAT?
PUT A LARGE POT OF WATER ON TO BOIL. SALT GENEROUSLY.
PUT THE ZUCCHINI IN A SINK FULL OF COLD WATER. ALLOW TO SOAK FOR AT LEAST 15 MINUTES. SCRUB THE SKIN LIGHTLY WITH A VEGETABLE BRUSH TO REMOVE ANY GRIT.
TRIM THE ENDS. SLICE LENGTHWISE IN HALF. CUT CROSSWISE INTO 1/4-INCH HALF MOONS.
TOSS WITH ABOUT 2 TBSPS OF COARSE SALT IN A COLANDER. LET SIT FOR ABOUT 15 MINUTES.
MEANWHILE, SCORE THE SMOOTH (NON-STEM) SIDE OF THE TOMATOES IN A 2" X. PLACE A BOX GRATER IN A BOWL AND GRATE THE SCORED END AGAINST THE LARGEST HOLES IN THE GRATER. THE PULP WILL WIND UP IN THE BOWL LEAVING THE SKIN BEHIND. DISCARD SKIN.
RINSE THE SALT OFF THE ZUCCHINI, TOSS TO SHAKE OFF AS MUCH WATER AS POSSIBLE, THEN SPREAD OUT THE ZUCCHINI ON A KITCHEN TOWEL AND ROLL UP GENTLY TO BLOT OFF WHAT MOISTURE REMAINS.
TRIM, PEEL AND SLICE GARLIC CLOVES THINLY AND RESERVE IN A SMALL BOWL.
DUMP THE SPAGHETTI IN THE BOILING WATER AND COOK AS DIRECTED, DRAINING WHEN IT IS AL DENTE. NOTE: RESERVE 1 CUP OF THE PASTA WATER.
MEANWHILE, HEAT ABOUT 4 TBSPS OF OLIVE OIL IN A LARGE FRYIN PAN TILL IT RIPPLES ON THE SURFACE. CAREFULLY LAY IN THE ZUCCHINI. GRIND SOME PEPPER OVER IT AND OPTIONAL TBSP OF CHILI FLAKES. COOK A MINUTE OR TWO, THEN FLIP THE PIECES OVER AND COOK ANOTHER MINUTE.
REDUCE HEAT TO MEDIUM LOW. STIR IN THE GARLIC FOR 30 SECONDS BEFORE ADDING THE TOMATO.
ADD THE DRAINED PASTA TO THE PAN. STIR, ADDING RESERVED PASTA WATER 1/2 CUP AT A TIME TILL YOU ACHIEVE THE CONSISTENCY YOU LIKE.
PLACE IN A WARM BOWL. JULIENNE (THIN STRIPS) THE BASIL LEAVES AND SCATTER OVER THE PASTA.
SERVE WITH FRESHLY-GRATED PARMESAN OR A BLOCK OF PARMESAN WITH A HAND-GRATER, SO ONE
Ingredients
Directions
PUT A LARGE POT OF WATER ON TO BOIL. SALT GENEROUSLY.
PUT THE ZUCCHINI IN A SINK FULL OF COLD WATER. ALLOW TO SOAK FOR AT LEAST 15 MINUTES. SCRUB THE SKIN LIGHTLY WITH A VEGETABLE BRUSH TO REMOVE ANY GRIT.
TRIM THE ENDS. SLICE LENGTHWISE IN HALF. CUT CROSSWISE INTO 1/4-INCH HALF MOONS.
TOSS WITH ABOUT 2 TBSPS OF COARSE SALT IN A COLANDER. LET SIT FOR ABOUT 15 MINUTES.
MEANWHILE, SCORE THE SMOOTH (NON-STEM) SIDE OF THE TOMATOES IN A 2" X. PLACE A BOX GRATER IN A BOWL AND GRATE THE SCORED END AGAINST THE LARGEST HOLES IN THE GRATER. THE PULP WILL WIND UP IN THE BOWL LEAVING THE SKIN BEHIND. DISCARD SKIN.
RINSE THE SALT OFF THE ZUCCHINI, TOSS TO SHAKE OFF AS MUCH WATER AS POSSIBLE, THEN SPREAD OUT THE ZUCCHINI ON A KITCHEN TOWEL AND ROLL UP GENTLY TO BLOT OFF WHAT MOISTURE REMAINS.
TRIM, PEEL AND SLICE GARLIC CLOVES THINLY AND RESERVE IN A SMALL BOWL.
DUMP THE SPAGHETTI IN THE BOILING WATER AND COOK AS DIRECTED, DRAINING WHEN IT IS AL DENTE. NOTE: RESERVE 1 CUP OF THE PASTA WATER.
MEANWHILE, HEAT ABOUT 4 TBSPS OF OLIVE OIL IN A LARGE FRYIN PAN TILL IT RIPPLES ON THE SURFACE. CAREFULLY LAY IN THE ZUCCHINI. GRIND SOME PEPPER OVER IT AND OPTIONAL TBSP OF CHILI FLAKES. COOK A MINUTE OR TWO, THEN FLIP THE PIECES OVER AND COOK ANOTHER MINUTE.
REDUCE HEAT TO MEDIUM LOW. STIR IN THE GARLIC FOR 30 SECONDS BEFORE ADDING THE TOMATO.
ADD THE DRAINED PASTA TO THE PAN. STIR, ADDING RESERVED PASTA WATER 1/2 CUP AT A TIME TILL YOU ACHIEVE THE CONSISTENCY YOU LIKE.
PLACE IN A WARM BOWL. JULIENNE (THIN STRIPS) THE BASIL LEAVES AND SCATTER OVER THE PASTA.
SERVE WITH FRESHLY-GRATED PARMESAN OR A BLOCK OF PARMESAN WITH A HAND-GRATER, SO ONE
Notes
So simple yet so delicious. And yes, we Californians are so lucky to have zucchini fresh from our farmers in November!