Bucatini con Zucchine Fritte e Pomodori Sott'Olio in Salsa di Pomodoro. Bucatini with Fried Zucchini and Sun-Dried Tomatoes in Tomato Sauce
Bucatini con zucchine fritte e pomodori sott’olio
Bucatini with fried zucchini and sun-dried tomatoes in oil, in a simple tomato sauce
Introduction
“A bresaola di tunnu scappau dâ ricetta, ma tutti i sapuri ristaru nta u piattu. Cu i zucchini fritti, a salsa di pumadoru e i pumadori sott’ogghiu, stu piattu manteni tutta a so anima siciliana: simplici, sincera e china di gustu.”
The tuna bresaola escaped from the recipe, but all the flavors stayed in the dish. With fried zucchini, tomato sauce and sun-dried tomatoes in oil, this dish keeps its full Sicilian soul: simple, authentic and full of flavor.
The quote above is in Sicilian, the language of my island.
Ingredients
Serves 1
- 100 g bucatini (about 3½ oz)
- 120 g tomato passata (about ½ cup)
- 80 g zucchini, about ½ medium zucchini (about 3 oz)
- 15 g sun-dried tomatoes in oil, finely chopped (about 1 tbsp)
- 1 tbsp extra virgin olive oil, to finish
- 3–4 fresh basil leaves
- 10 g grated Pecorino or Parmigiano Reggiano (about 2 tbsp)
- A pinch of dried oregano
- Salt, to taste
- Oil for frying
Bucatini are thick spaghetti with a small hole running through the center. Tomato passata is a smooth, strained tomato purée.
Method
1. Fry the zucchini
Slice the zucchini into rounds and fry for about 2 minutes, until lightly golden.
Drain and set aside.
2. Make the tomato sauce
In a small saucepan, make a sauce with the tomato passata. Season lightly with salt and simmer gently for about 15 minutes.
Add the finely chopped sun-dried tomatoes and cook for another 3 minutes.
Stir in a few basil leaves, torn by hand.
3. Cook the bucatini
Cook the bucatini in plenty of salted boiling water and drain them al dente (still slightly firm to the bite).
4. Combine
Add the bucatini to the sauce and mix well.
Add most of the fried zucchini and mix gently, keeping a few slices aside for the top.
5. Serve
Arrange the pasta on a plate. Finish with the remaining zucchini on top, the grated cheese, a few fresh basil leaves and a light sprinkle of oregano.
Finish with a drizzle of extra virgin olive oil.
Author’s note
For a more authentic Sicilian flavor, use good-quality sun-dried tomatoes in olive oil and aged Sicilian Pecorino.
Allergens
Contains gluten (wheat pasta) and milk (Pecorino or Parmigiano Reggiano).
Also check the label of the sun-dried tomatoes in oil.
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