In Italy, I’m sure, has their own version of this pasta! Although we don’t live in Italy but I am growing a variety of zucchini known as Romanesco. They are my favouritte zucchini, hands down! Here’s my version…it’s quick and simple but very tasty.
Makes 2 – 3 Servings
8 oz. farfalle pasta (bowtie
2 oz. pancetta, diced
2 medium garlic cloves, sliced
1/8 tsp. red chili flakes, or to taste
3 medium sized zucchini, sliced 1/8” thick
½ cup basil, shredded or just tear up the leaves
¼ cup EVOO + extra for serving
½ cup Parmigiano Reggiano
Bring a large pot of water to the boil. Add the pasta to the pot and cook until al dente (this should take between 8 – 10 minutes).
Meanwhile, heat a large sauté pan over medium heat; add the EVO and heat until hot but not smoking. Add the diced pancetta and cook until it just begins to colour; add the slices of garlic and the zucchini; sauté for 4 minutes; stir in the chili flakes. When the pasta is cooked, reserve ½ cup of the pasta cooking water then drain the pasta. Add ¼ cup of the reserved water, the basil and half the Parmigiano to the pancetta, garlic, zucchini mixture, stir, then add the farfalle to the pan; tossing to combine; adding more of the reserved pasta water if it appears too dry. The sauce should coat the farfalle but not be “saucy”. Serve the pasta drizzled with a little extra EVO.
