Chili courgette penne
The perfect Italian dish all year ‘round, in Summer you use fresh courgettes and get that Tuscan Hill zholiday vibe and in winter the heat of the chili with the hearty pasta hits all the right spots.
This has become my absolute go to pasta dish recently, as it changes greatly from the traditional tomato sauce but has so much flavour and freshness.
Ingredients (for two or for one plus leftovers for the next day ;) ) :
- Penne or preferably pennette rigate (mini penne) pasta depending on how many your are or how hungry, I go for 350g
- Chili oil or normal olive oil
- Chili flakes
- Chili puree
- Salt and pepper
- Cherry tomatoes
- Garlic (I am a big garlic fan so three cloves for me)
- 2 Courgettes/ zucchini, amount depends on the size of the vegetables
- Nutritional yeast or parmesan (optional)
Recipe:
1. Grate your washed courgette/ zucchini or slice super finely
2. Add the penne to boiling salt water in a pot on the stove at a medium heat
3. In a pan fry some minced garlic on a low heat with olive oil or chili olive oil
4. Add your zucchini to the pan and stir on a medium heat for 5 to 10 mins
5. Add the chili puree and chili flakes aswell as salt and pepper and stir further
6. Drain your pasta when it has reached al dente texture but keep half a cup of pasta water
7. Add the pasta water to your pan and add the pasta on top and mix well
8. Slice cherry tomatoes, serve your pasta with some cherry tomatoes for a burst of sweetness
9. And voilaaa! Buon appetite! Enjoy this fiery deep and fresh pasta dish with nooch, or parmesan or just as is.
