This recipe captures the essence of a Sicilian summer. Unlike creamy northern pastas, this dish relies on high-quality Extra Virgin Olive Oil, fresh Courgettes, and Piccadilly or Cherry Tomatoes to create a light yet flavor-packed sauce. It’s a healthy, Mediterranean diet staple that brings the sunshine of Sicily straight to your table in Scotland.
Ingredients
- 350g Rigatoni or Penne Rigate
- 3 medium Green Courgettes (cubed or sliced into rounds)
- 250g Fresh Cherry Tomatoes (halved)
- 2 cloves Garlic (peeled and lightly crushed)
- 60ml Robust Extra Virgin Olive Oil
- 1 tsp Dried Chili Flakes (or one fresh chili)
- 50g Salted Ricotta or Pecorino (grated)
- 1 bunch Fresh Basil leaves
- Sea Salt to taste
Step-by-Step Instructions
- Prepare the Base: In a large frying pan, heat the Extra Virgin Olive Oil over medium heat. Add the crushed garlic cloves and chili flakes. Sauté for 2 minutes until the garlic is golden and the oil is fragrant.
- Sauté the Courgettes: Add the cubed courgettes to the pan. Increase the heat slightly and fry for about 8–10 minutes. You want them to become tender and develop a slight golden-brown char on the edges—this is where the sweetness comes from.
- Add the Tomatoes: Toss in the halved cherry tomatoes. Season with a pinch of sea salt. Cook for another 5–7 minutes until the tomatoes begin to collapse and release their juices, creating a light, silky sauce. Remove the garlic cloves.
- Cook the Pasta: While the vegetables simmer, bring a large pot of salted water to a boil. Add your pasta and cook until al dente (usually 1–2 minutes less than the packet instructions).
- The Marriage: Reserve a small cup of the starchy pasta water, then drain the pasta. Add the pasta directly into the pan with the courgettes and tomatoes.
- Toss and Emulsify: Add a splash of the reserved pasta water and a handful of torn fresh basil. Toss everything together over medium heat for 60 seconds until the sauce coats every piece of pasta.
- The Sicilian Finish: Serve immediately with a generous grating of Ricotta Salata. This aged, salty cheese is the traditional Sicilian choice, providing a sharp contrast to the sweet vegetables.