Ingredients
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced (2 cloves if you're not Italian)
- 2 tbls extra-virgin olive oil
- 1-½ cup chopped crushed tomatoes, fresh or home-canned
- 2 medium zucchini, peeled, quartered lengthwise, nd cut in half-inch pieces
- 1 lb linguini fini or spagettini
- grated ricotta salata or parmigiano cheese to taste
Instructions
Saute onion and garlic in olive oil over medium-low heat until onions are translucent. Add crushed tomatoes, mix, and allow to simmer for 20 minutes. Sprinkle with salt and pepper. Add zucchini to simmering sauce and cook for 3-10 minutes or until it is tender. While sauce is simmering, break pasta in three pieces and add to 6 quarts of salted boiling water. Boil until al dente - about 6 or 7 minutes or according to package directions. Do not overcook. Drain pasta in colander and transfer to serving plate. Cover with sauce and toss to mix thoroughly. Sprinkle with cheese and serve.
Added Tuesday, Nov. 10, 2009