In Greek: μακαρόνια με κολοκυθάκια και λιαστές ντομάτες, pronounced mah-kah-ROHN-yah me koh-loh-kee-THAHK-yah kay lee-yahs-TES doh-MAH-tes
This recipe calls for sun-dried tomatoes packed in oil.
The pasta sauce in this dish is a delicious combination of zucchini, tomatoes, garlic, parsley, and white wine with cream. A little sautéeing, a little boiling, and the dish is ready.
- 1 pound of penne pasta
- 1 tablespoon of olive oil
- 1/2 cup of oil from the jar of sun-dried tomatoes *
- 5-6 cloves of garlic, minced
- 1 pound of zucchini, cut in thin rounds
- 1 3/4 – 1 7/8 cups of drained sun-dried tomatoes (jar)
- 1/3 cup of white wine
- 2 teaspoons of salt
- 1/2 teaspoon of pepper
- 1 heaping tablespoon of chopped fresh parsley
- 1 cup of heavy cream
- grated cheese (optional)
* If the oil from the jar isn’t enough, add olive oil.
In a large pot, boil the pasta according to package directions in well-salted water to which 1 tablespoon of olive oil has been added. Transfer to a colander and set aside to drain.
In a large frying pan, heat the oil from the sun-dried tomatoes (and olive oil if needed). Add garlic and sauté for 3-4 minutes. Add zucchini and sun-dried tomatoes and continue to sauté until the zucchini begins to brown. Douse (deglaze) with wine, and add salt, pepper, and parsley. Cover and boil for 25 minutes.
After 20 minutes (5 minutes before cooking is done), stir in the cream.
Two (2) minutes before cooking is done, stir in the pasta until well-combined.
Serve hot, with or without grated cheese.
Yield: serves 5-6