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Baked Pasta with Zucchini, Tomato Sauce and Cheese
Ingredients:
Olive oil
2 slices pancetta (or bacon) approximately ¼” thick, diced (optional)
½ onion, diced
2 zucchini, diced
salt and pepper to taste
2 (14.5 oz) cans diced tomato
½ cup water
½ tsp kosher salt
1 tsp sugar
Red pepper flake to taste (optional)
1 crushed garlic clove
fresh basil leaves
¼ c. white wine (suggested Pinot Grigio, optional)
¾ lb rigatoni (or any tubular pasta such as penne)
1 cup frozen peas, thawed and rinsed
1 Tbs chopped basil
1 Tbs butter
Cracked black pepper
¼ cup grated Parmigiano Reggiano
1-1 ½ cup shredded cheese such as Fontina, Mozzarella, Provonello, Provolone
Directions:
1. Render the pancetta in a medium hot pan for a couple minutes. Add olive oil (1-2 tablespoons). Add onion, saute until translucent. Add zucchini and salt to taste. Cook until just tender, add cracked black pepper and set aside.
2. In a pan, add additional olive oil if desired (1 tablespoon), add canned tomato, and ½ cup water. Add garlic, salt, sugar, crushed red pepper and basil. After simmering 20-30 minutes, add wine if using. Taste for seasoning and adjust if needed. Simmer for another 10-15 minutes. Discard garlic and basil leaves. Add peas, butter, black pepper and chopped basil.
3. Preheat oven to 350 degrees.
4. Boil water for pasta, add salt, then add pasta and cook until about 75-80% done. Drain.
5. In a baking dish, toss pasta with sauce and zucchini mixture. Top with cheeses.
6. Place in oven, uncovered, for 20 minutes, then broil for about 5 minutes or until cheese turns a golden brown. Top with additional basil or parsley if desired. Let rest 5-10 minutes, then serve.
7. Enjoy!
Drinking:
2015 Melange de Reves, Leoness Cellars