Orecchiette with Zucchini Ribbons

Here’s a recipe to prepare delicious orecchiette with zucchini ribbons, a light and flavorful dish that combines the delicate taste of zucchini with the uniqueness of orecchiette, a pasta typical of the Apulian cuisine.

Ingredients

• 320 g of orecchiette
• 2 medium zucchinis
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• Pecorino or Parmesan cheese flakes (to serve)
• Fresh basil (to garnish)

Preparation

1. Wash the zucchinis well and, using a vegetable peeler or a mandolin, slice them into thin ribbons, avoiding the central seeds. If you prefer, you can also cut the zucchinis with a knife, obtaining thin strips.

2. In a large frying pan, heat the olive oil and add the peeled garlic cloves (you can leave them whole or slice them according to your preference). Sauté on low heat until the garlic is golden, then remove it if you do not like it in your finished dishes.

3. Add the zucchini ribbons to the pan and sauté over medium-high heat for about 5-7 minutes until they are tender but still slightly crispy. Season with salt and pepper, and if you wish, add a pinch of chili pepper.

4. In the meantime, bring a pot of salted water to a boil and cook the orecchiette according to the package instructions until al dente.

5. Drain the pasta saving a cup of the cooking water and pour it into the pan with the zucchini. If necessary, add a bit of the cooking water to make the sauce creamier. Stir well the orecchiette with the zucchini for a couple of minutes so that the flavors combine.

6. Serve the orecchiette garnished with Pecorino or Parmesan cheese flakes and fresh basil leaves for a touch of color and freshness.

Trivia

Orecchiette are a type of pasta typical of Apulia, whose name comes from their shape resembling little ears. Their concave design is perfect for catching the sauce. This dish can easily become vegetarian if you eliminate the sautéed garlic and use vegetarian cheese for the garnish.