PAPPARDELLE WITH ZUCCHINI, SULTANAS AND PINE NUTS
Steps:
- Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to the pan. Mince in the garlic and season with salt and pepper. Cook over a low to medium heat for about 45 minutes, stirring every now and again. When they are ready the zucchini will have sweated down-if you'll forgive the expression-but still retain some color and shape. In other words, you're looking for a certain mushiness without going so far as out-and-out pulp. Not that it matters: if you forget these are on the stove and let them cook until they reach the state of pure, undifferentiated sauce, you will still have something pretty heavenly on your hands. Besides, in Sicily, you will find that different cooks have different preferences: as ever, there is no one way to cook the same thing. While all this is going on, warm the Marsala, pour it over the sultanas and leave them to plump up for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their amber juices into them. Taste for seasoning. Toast the pine nuts by cooking them in a dry frying pan until they turn a golden brown, and remove to a cold plate. Cook the pasta according to package instructions, then drain and tip into a warmed bowl. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and most of the chopped parsley and toss everything gently together again. Sprinkle with the remaining parsley and take to the table.
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Jessica Thomas
[email protected]This recipe is a great way to change up your pasta routine. The zucchini and sultanas add a unique flavor that you won't find in other pasta dishes.
Elia Engily
[email protected]This pasta dish is perfect for a summer meal. It's light and refreshing, and the zucchini and sultanas add a nice sweetness.
Dahiru Yunusa
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover zucchini.
austine abah
[email protected]This dish is super easy to make and it's also really delicious. I love the combination of zucchini, sultanas, and pine nuts.
Neve Morrison
[email protected]I'm not usually a fan of pasta dishes, but this one was really good. The zucchini and sultanas added a nice sweetness, and the pine nuts gave it a nice crunch.
Ak Marri
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the zucchini and sultanas in this dish.
Rai Danyel
[email protected]The zucchini in this dish was a bit too crunchy for my taste. I think I would have preferred it if it had been cooked a little longer.
Md Sohag khan
[email protected]I made this dish for a dinner party and everyone loved it! It's definitely a keeper.
Lelonolwabo Moagi
[email protected]This pasta dish is perfect for a light and healthy meal. It's also really flavorful, thanks to the zucchini, sultanas, and pine nuts.
Obisman John
[email protected]I'm not a huge fan of zucchini, but this dish was surprisingly good. The flavors all worked really well together.
Shahmeer Qazi
[email protected]This recipe is a great way to use up leftover zucchini. It's also really easy to make, which is always a bonus.
Jafar Cit Baurt
[email protected]Followed the recipe exactly and it turned out great! Will definitely be making this again.
Thapelo Gambu
[email protected]I added some crumbled feta cheese to the top and it was delicious! Really took the dish to the next level.
RAna Kamran
[email protected]The sauce was a bit too oily for my taste, but overall it was a good recipe.
Corbin monster
[email protected]I used fresh zucchini from my garden and it tasted amazing! Definitely recommend this recipe if you have some fresh zucchini on hand.
Amtiz
[email protected]This pasta dish was a hit with my family! The zucchini and sultanas added a nice sweetness, and the pine nuts gave it a crunchy texture.