The mild climate in the Cinque Terre means it is not only great for walking, but has a long growing season, too. A light Ligurian olive oil is used as a main ingredient in this dish, perfectly coating the pasta to slippery perfection, raising the status of the humble zucchine to new heights.
- ¾ lb (300 grams) small firm zucchine, diced
- 8 Tbsp (1 wine glass) extra virgin olive oil
- 1 large clove of garlic, cut into slivers
- 1-2 Tbsp minced flat-leaf parsley
- Salt & pepper
- Grated parmigiano
- 1 lb spaghetti
Sauté the garlic in the oil until it is soft. Add the zucchine and some salt and cook over a medium-high flame until the zucchine is browned and soft. Mix in the parsley. Toss for a moment in the pan with the spaghetti cooked al dente. Top with grated parmigiano and freshly ground black pepper. Serves 4-6.
Drink a crisp white wine from the Cinque Terre, and imagine yourself on a white-washed terrace overlooking the Mediterranean. Buon appetito!