Pennette mille aromi

I can provide you with a recipe for pennette rich in aromas and flavors that satisfy both the palate and the nose. Remember that for the best outcome of the dish, it’s important to use fresh aromatic herbs.

Ingredients

• 350 g of pennette
• 2 cloves of garlic
• 2 zucchinis
• 200 g of cherry tomatoes
• 1 chili pepper (optional)
• A bunch of fresh basil
• A bunch of fresh parsley
• A sprig of rosemary
• A few leaves of fresh mint
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Wash and slice the zucchinis into thin rounds or half-moons.
2. Cut the cherry tomatoes in half.
3. In a large frying pan, heat the extra virgin olive oil and add the garlic cloves cut in half until they are golden brown.
4. Add the zucchinis to the pan and fry them until they are slightly golden.
5. Remove the garlic cloves if you prefer to avoid a too strong flavor, and add the cherry tomatoes and chili pepper (if using), cooking everything for a few minutes.
6. Meanwhile, bring salted water to a boil for the pasta and cook the pennette according to the instructions on the package.
7. While the pasta is cooking, add the chopped aromatic herbs to the pan with the zucchini and tomatoes, and let it all season.
8. Drain the al dente pasta and transfer it to the pan with the sauce, tossing it all for a few minutes so that the pasta absorbs all the aromas.
9. Adjust salt and pepper to taste.

Plate the pennette mille aromi and, if desired, sprinkle with additional chopped fresh parsley or basil. Serve hot to best appreciate the bouquet of aromas.

Curiosity

Aromatic herbs are a fundamental characteristic of Mediterranean cuisine and they also have beneficial properties for health. Each herb has its ideal moment to be added during cooking: basil and mint, for example, best express their aroma when added almost at the end of cooking.