I am a sucker for pasta shapes. There, I've said it. This weekend my guy and I played tourist, strolling through New York's Eataly among other places. Actually, the day couldn't have gone better. Street parking during the winter in New York is a gift and plays to my frugal nature. Jam was the original target, but when in Rome…! Plus having spent little to leave the car, we could indulge in other groceries.
And there it was…radiatore, pasta that looks like mini radiators, ready to cling to extra sauce. I didn't have enough leftover marinara (see earlier blog about making sauce) so I extended. It's got no name but boy was it delizioso!
1 – 1 1/2 cups of marinara
1 zucchini, sliced thin
2 tablespoons olive oil
1/3 cup ricotta cheese
2 tablespoons Parmesan (or equivalent)
8 ounces radiatore
Cook pasta according to directions in heavily salted water. Meanwhile heat olive oil in large skillet. Fry zucchini seasoned with salt. When it's browned, add the sauce. Drain pasta, saving 1/2 cup of the water. Toss pasta into skillet, adding pasta water as necessary for sauce. Put it into a bowl, combine with ricotta and sprinkle with Parmesan.
This recipe made a generous 3, or first course for 4. You can always add a little more of everything, and about 10 oz. of pasta to make it a real family of 4 dish. Or double down, it's super flex!
Serve, eat – B