After all the decadent restaurant meals, it is time for something very simple. This plate of pasta takes less than 15 minutes from start to finish. The list of ingredients is very short: pasta, zucchini, parmigiano, salt, pepper, olive oil. The secret to this dish is the generous use of parmigiano reggiano cheese (pecorino would also work) and freshly ground black pepper, as well as using the pasta cooking water to make a ‘sauce’. It is a bit like a healthy version of pasta with cacio & pepe, given the addition of the zucchini. You could also think of it as a simple version of this dish. You could make this dish with any pasta shape, but for a nice texture I like to match the size of what’s in the pasta (in this case diced zucchini) with the pasta (in this cased orecchiette).
75 grams (1/6 lb) orecchiette or other pasta
50 grams (5 Tbsp) freshly grated parmigiano reggiano
salt and freshly ground black pepper
2 Tbsp extra virgin olive oil
Bring a bot of water to a boil for the pasta. Meanwhile, dice the zucchini into 1 cm (1/2 inch) dice. When the water boils, add salt and the pasta. Set the time to cook it al dente according to package instructions. Heat the olive oil in a non-stick frying pan over high heat. Add the diced zucchini.
Grate the cheese.
Octopus is yummy when its flavorful and tender, and a good way to cook it that way is sous-vide and sliced thinly as carpaccio. All it needs is a bit of lemon juice and parsley.