Pasta with Zucchini Ragù

Pasta with zucchini ragù is a simple, tasty dish suitable for those who love the taste of vegetables in their pasta sauce. Here is the recipe:

Ingredients

• 320 g of pasta (penne, rigatoni, or spaghetti)
• 4-5 medium zucchinis
• 1 small onion
• 2 cloves of garlic
• 400 ml of tomato purée
• 4 tablespoons of extra virgin olive oil
• Salt, to taste
• Pepper, to taste
• Fresh basil (optional)
• Grated Parmesan cheese (for serving)

Preparation

1. Start by washing and dicing the zucchinis.
2. In a large pan, heat the extra virgin olive oil and add the chopped garlic and the finely sliced onion. Sauté until they become translucent.
3. Add the zucchini dices to the pan and let them cook for a few minutes.
4. Pour in the tomato purée, adjust the seasoning with salt and pepper, and let it simmer on medium-low heat for about 20 minutes. If you like, you can also add some fresh chopped basil.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the instructions on the package.
6. Drain the pasta al dente and transfer it to the pan with the zucchini ragù, mixing well to blend the flavors.
7. Serve hot with a sprinkling of grated Parmesan cheese.

Fun Facts

Zucchini ragù is a lighter variant of the classic meat ragù. Due to its delicacy, it goes very well with short pasta that can hold the sauce. In some variations, you might find the addition of bacon or sausage for a more flavorful touch.

If you want to keep it lighter, you can omit the tomato purée, thus obtaining an even more delicate zucchini condiment simply sautéed with onion and oil. And for a hint of spice, why not add a pinch of chili pepper?