What’s Burning Tonight: Zesty Zucchini Fusilli

To eat with real gusto is to enjoy the plate placed before you with zestfullness.

With the accent squarely on the letter “Z,” I’m prepping such a dish with fusilli (foo-ZEE-lee) pasta and market-fresh zucchini.

To complete the Z-theme, all I need to do is invite Zorro over for dinner, but, according to Bernardo, he’s off chasing bad guys aboard Tornado.

Oh well, I guess I’ll just dine alone and watch the French political thriller Z on the DVD player.

Shall we head into zee galley?

Step-1: Fill both a medium size and small size pot with water, cover both, and fire the heat under both to HIGH.

Step-2: Rinse clean and slice the zucchini into thin circles.

Step-3: Rinse clean and score the cherry tomatoes.

Step-4: Slice the black olives and discard the pits.

Step-5: The small pot of water is now boiling. Uncover and drop in the scored tomatoes. Remove from heat once the score line doubles in width, rinse under cold water then let the pot of tomatoes sit until cool enough to handle.

Step-6: Remove the outer papery-skin wrap from the garlic, and flatten the cloves with a butcher knife.

  

Step-7: The cherry tomatoes are now cool enough, so hand peel and cut into pieces.

Step-8: The medium size pot of water is now boiling. Uncover, add just about a handful of sea salt and drop in the fusilli. Stir vigorously for 15-sec. then continue the boil for 10-min.

Step-9: In a skillet, add the olive oil and fire the heat to MEDIUM.

Step-10: Add the garlic, crushed red pepper and a pinch or two of the remaining sea salt. Remove the garlic once it turns paper-bag brown (about 2min.).

Step-11: Add in the zucchini rounds and sauté in the oil for about 3-min.

Step-12: Add in the chopped tomatoes and black olives, and continue the sauté for another 2-min. Turn off heat and let the sauce rest.

Step-13: Pasta is now cooked. Turn off heat, drain pasta, add the fusilli to the sauce, fire the heat under the skillet to MEDIUM-HIGH and sauté for 1-min. until the pasta is well-coated with the sauce.

  

Step-14: Turn off heat, plate the pasta, sprinkle the grated cheese over the top and serve.

BUON APETITO!

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Recommend Wine Pairing: Dominè Verdicchio dei Castelli di Jesi DOC Classico Superiore 2011 – Pievalta Vineyards s.r.l., Maiolati Spontini (AN), Italy

One of the stellar white wines produced by Pievalta s.r.l., a subsidiary vintner of the internationally acclaimed Barone Pizzini cellars, Dominè Verdicchio dei Castelli di Jesi DOC Classico Superiore 2011 is an award-winning varietal from the Marche region of central Italy.

Made from 100% Verdicchio grape and grown organically in strict adherence to, and certified by, Demeter International’s biodynamic standards, Dominè Verdicchio dei Castelli di Jesi DOC Classico Superiore 2011 has an enticing bouquet of flowers and aromatic herbs. On the palate, it has a strong, savory, persistent taste. It’s drinkability is both pleasing and engaging.

Golden yellow in the glass that matches the color of the  bottle’s label, Dominè Verdicchio dei Castelli di Jesi DOC Classico Superiore 2011 marries well with a variety of main-course fish dishes, shellfish salads, sushi, pasta and pizza.

SALUTE!

©The Palladian Traveler | ©Tom Palladio Images

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