Spaghetti Con Zucchine

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!