Gramigna with zucchini and paprika is a tasty and easy first course prepared directly in a skillet. You’ll like this practical recipe, especially on hot summer days, and you’ll enjoy the gramigna pasta shape wrapped with seasonal vegetables.
The preparation technique is the same as for filini in padella con friggitelli (click the link to see the recipe); the only difference is that I used a pasta sauté pan. The quantities are for 2–3 people; if you have more guests at the table, simply double the weight of the ingredients.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 2-3
- Cuisine: Italian
Ingredients
- 4 oz pasta (Gramigna shape)
- 1 zucchini
- 1 onion
- 4 tablespoons extra virgin olive oil
- garlic (1 clove)
- 2 San Marzano tomatoes
- 3 cups vegetable broth
- 1/2 tsp sweet paprika (or hot, as you like)
- to taste salt and chopped parsley
Preparation
Wash the zucchini and peel the onion, then grate the vegetables on a coarse grater and set them aside.
Put the oil in a wide, high-sided pan—ideally a pasta sauté pan—add the whole garlic clove and brown it for a few minutes, then remove it.
After removing the garlic, add the grated zucchini and onion to the oil in the pan. Sauté the vegetables for 2 minutes.
Add 2 ladles of light vegetable broth (previously prepared), stir and cover, letting the vegetables cook for 20 minutes over medium heat. Stir occasionally.
After 20 minutes, add the tomatoes you previously blended to the vegetables in the pan. Add the paprika dissolved in about 3 tbsp + 1 tsp (50 ml) of hot water and mix well.
Let it cook over medium heat with the lid on for another 5–7 minutes, stirring occasionally to prevent sticking.
Once you have obtained a delicious vegetable sauce, add the remaining vegetable broth (about 2 cups / 500 ml), cover and bring the liquid to a boil.
Add the gramigna pasta to the sauce in the pan, stir it with a spoon, cover again and let it cook for 6 minutes, i.e. half the cooking time indicated on the pasta package.
At halfway through cooking, uncover, taste the pasta with the zucchini sauce and, if necessary, add a pinch of salt. Put the lid back on and finish cooking the pasta for another 6 minutes, then turn off the heat.
Sprinkle the pasta with plenty of chopped parsley and let it rest in the pan, covered, for the last 3 minutes before serving it with its creamy zucchini sauce.
