Penne Alla Zucca Recipes

PENNE ALLA PUTTANESCA

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

SIMPLE & DELICIOUS PENNE ALLA CHECCA

Steps:

• Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them.
• In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil.
• Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit -- while the pasta is cooking.
• Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions.
• Cut the mozzarella cheese into 1/2 inch cubes.
• When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy.
• Drain pasta.
• Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary.
• Plate, sprinkle some parmesan cheese on top and enjoy!

PENNE ALLA ZUCCA (JUST THE SAUCE)

Steps:

• Preheat oven to 400F Cut Butternut Squash in half and put onto a rimmed baking sheet. Smear butter onto the squash and bake for 30 min. After the squash has finished roasting cut it into 1 inch cubes and reserve. Cut tomatoes in 6ths and reserve. Cut (don't mince) garlic cloves into small rounds. Heat a large pan on medium-high and put 1 tablespoon butter and the 3 tablespoon of olive oil in the pan. Just after the butter has melted put the sliced garlic cloves in and sauté for 2 min. Put the cubed squash into the pan and let cook until the undersides are brown, about 4 min. Add cream and tomatoes and let simmer for 3 min. Stir in cheese, 2 tablespoons of butter, and milk, simmer 1 min. Add basil and salt to taste. Serve over Penne