Zucchini Tomato And Chorizo Pasta Sauce Recipes

PENNE WITH CHORIZO, ZUCCHINI & CHERRY TOMATOES

Steps:

• Cook pasta, as directed on packet.
• Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally until soft. Add garlic, zucchini and chorizo and stir for 2 minutes longer. Add undrained Mutti Cherry Tomatoes, sugar, chilli flakes and rosemary. Simmer, stirring occasionally, for 8 minutes or until thick.
• Drain pasta and return to pan. Stir chorizo sauce and parsley through pasta.
• Divide between plates and top with rocket.

PASTA WITH CORN, ZUCCHINI AND TOMATOES

Steps:

• Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
• Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
• While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

Steps:

• Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
• Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
• Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI

Steps:

• Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
• To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE

Steps:

• Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
• Add zucchini and stir-fry two minutes.
• Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
• Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.