Pasta with long zucchini, the Sicilian one to be precise. This is the current offering, from June to September. I know it might seem like a winter dish, but this is the season for cucuzza longa, as it’s called in Sicily, so now we prepare it.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Summer
- Energy 460.64 (Kcal)
- Carbohydrates 60.55 (g) of which sugars 6.89 (g)
- Proteins 16.13 (g)
- Fat 19.63 (g) of which saturated 5.18 (g)of which unsaturated 2.36 (g)
- Fibers 4.62 (g)
- Sodium 2,041.39 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.2 oz ditalini rigati
- 5.3 oz trumpet zucchini
- 3.5 oz potatoes
- one quarter onion
- 2 tomato
- 1 oz grated Parmesan cheese
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 1 pinch pepper
- 6 sprigs basil
Tools to Prepare Pasta with Long Zucchini
- Pot
- Saucepan
- Peeler
- Wooden spoon
Steps
Whenever I find the Sicilian long zucchini at local markets during the summer, I always buy it. It’s hard to resist since it’s available only during a few select times of the year. Actually, this is a gift: I received a package from Sicily with this and other delights. I prepare it just like my mom did and how my sisters do. So simple, with tomato, potatoes, and onion.
Using the peeler, I peeled the long zucchini and then cut it into small pieces with the vegetable cutter. I did the same with the potatoes. In my amazing pot, the fabulous Cookut, I placed a tablespoon of oil and finely chopped onion. Then, immediately the zucchinis and potatoes, lightly browning everything and adding the tomatoes, cut very small. I adjust the salt and cook for 30 minutes.
The long zucchini is ready, just add Parmesan, extra virgin olive oil, and a sprinkle of black pepper.
To prepare pasta with long zucchini, there are two methods. The first is to boil the pasta and, in the last two minutes, after draining it from the cooking water, let it flavor with the long zucchini. Or the second is the one I usually prefer.
At the end of cooking, in the pot with the long zucchini, I add the pasta, the ditalini rigati, and, if necessary, add a glass of hot water to continue cooking.
Generally, for this pasta shape, the cooking time is 9 or 10 minutes. I turn off a few minutes earlier and let the pasta with long zucchini rest in the pot with the lid on, with the heat off.
And here is the pasta with long zucchini ready.
Tips
Tips
I would also like to suggest another simple recipe of mine with the Sicilian long zucchini, which is now starting to be found more commonly at local markets. I’m talking about the Sicilian long zucchini stew.
https://blog.giallozafferano.it/vaipinacucina/stufato-di-zucchina-lunga-siciliana/
https://blog.giallozafferano.it/vaipinacucina/stufato-di-zucchina-lunga-siciliana/
FAQ (Questions and Answers)
Can pasta with Roman zucchini be prepared in the same way as pasta with long zucchini?
Certainly, although the flavor is different, both are delicious.
