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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Kairul Islam
[email protected]I'm not a big fan of cooking, but this dish was so easy to make. I was able to put it together in about 30 minutes. And it tasted amazing!
Betty Baker
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also very versatile. You can add or remove ingredients to suit your own taste.
USAMA JAVED
[email protected]I'm always looking for new and exciting pasta dishes, and this one definitely fits the bill. The combination of zucchini, sultanas, and pine nuts is unique and delicious. I will definitely be making this again.
Clement Sodokpo
[email protected]I made this dish for a dinner party and it was a big hit. Everyone raved about the flavors and the presentation. I will definitely be making this again for special occasions.
Sajia Islam
[email protected]This dish is a great way to get kids to eat their vegetables. My kids loved the zucchini and sultanas, and they even asked for seconds!
Pehlaj Goel
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this dish. The zucchini was cooked perfectly and the sauce was very flavorful. I'll definitely be making this again.
Zohaib Raza
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always delicious. I love the way the zucchini and sultanas soak up the sauce.
luffy D
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I especially liked the addition of the sultanas, which added a unique sweetness to the dish.
Prazal Soti
[email protected]This pasta dish is a great way to use up summer zucchini. It's also a very affordable dish to make, which is always a plus.
Ayobami Pelumi
[email protected]I love the combination of flavors in this dish. The zucchini and sultanas add a nice sweetness, while the pine nuts add a nutty crunch. The sauce is also very flavorful and creamy.
Lester Howe
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's easy to make and the flavors are amazing. I highly recommend it!
TECHNICAL SHAKIL
[email protected]This pasta dish was a hit with my family! The zucchini, sultanas, and pine nuts added a delicious sweetness and crunch that balanced out the savory sauce. I will definitely be making this again.