I got the idea for this fast delicious summery pasta dish from Marina of Le Recette di Baccos. It only takes as long as it takes to cook the pasta and the variations are endless. Raw vegetables, in this version zucchini and tomatoes, are combined with aromatic herbs and tossed with the cooked pasta with olive oil, salt, pepper, and parmigiano. It sounds simple, and it is, but it has great flavor and it is perfect for summer. Grazie, Marina!

Ingredients

For 2 servings

150 grams (1/3 lb) penne pasta

1 zucchini

2 ripe plum tomatoes

extra virgin olive oil

salt and freshly ground black pepper

slivers of parmigiano reggiano

4-5 Tbsp of mixed aromatic fresh herbs, I used 2 Tbsp basil chiffonade, 1 Tbsp mint chiffonade, 1 Tbsp minced flat leaf parsley, and 1 Tbsp minced oregano

Preparation

Cook the penne in boiling salted water according to package instructions.

Meanwhile, remove the seeds from the tomatoes and dice.

Cut basil and mint in chiffonade (stack the leaves, roll them up, and cut into thin strips). Mince the parsley and oregano. (Mincing basil and mint is not a good idea, because they will bruise and lose too much of their aroma.)

Grate the zucchini.

Cut slivers of the parmigiano…

…and chop the slivers.

Combine the vegetables, herbs, and cheese in a large bowl. Add olive oil, salt, and freshly ground black pepper.

Toss to mix.

Once the pasta is cooked, drain and add to the vegetables.

Toss to mix. Taste whether you need to add more olive oil, salt, pepper, or parmigiano.

Serve at once.

Wine pairing

I agree with Marina’s recommendation of a chardonnay, but it should be a ‘vegetal’ style chardonnay such as many from Burgundy or Piemonte (Langhe).

Flashback

Steak teriyaki sous-vide is very flavorful and tender.