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Ingredients for 4 people
| Ingredients | |
|---|---|
| Chopped tomatoes 3x400g | 750 gr |
| Baby Bella mushrooms (or any white mushrooms) | 8 oz |
| Canned chickpeas, rinsed and well-drained | 1 ½ cup |
| Chopped fresh parsley leaves | 1 handful |
| Crushed red pepper flakes | Optional |
| Extra virgin olive oil | To taste |
| Grated Parmesan Reggiano | 1/3 cup |
| Italian Farfalle Pasta, or pasta of your choice | 3/4 lb |
| Minced fresh garlic | 2 tsp |
| Salt | To taste |
| Zucchini squash | 1 ½ lb, halved lengthwise, then sliced ½ inch thick |
| Sauce | |
| Black pepper | ½ tsp |
| Dried bay leaves | 2 |
| Dried oregano | 1 tsp |
| Dried thyme | 1 tsp |
| Salt | 1 tsp |
Preparation
Toss the zucchini squash with ½ tbsp salt. Place in a large colander for about 20 minutes or so to drain. Pat dry.
In a large deep skillet or pan, heat 1 tsp extra virgin olive oil over medium-high heat. Add the zucchini and brown for 5 minutes or so, tossing regularly. (If you need to, brown the zucchini in batches. Do not crowd the skillet.) Transfer browned zucchini to a large plate and set aside for now.
In the same skillet, add a little more extra virgin olive oil. Brown the mushrooms for about 4 minutes, tossing regularly. Season with a pinch of salt. Transfer the mushrooms to the same plate as the zucchini and set aside.
Now make the sauce. In the same skillet, heat 3 to 4 tbsp extra virgin olive oil. Cook the minced garlic over medium heat until only golden (do not brown garlic). Add Pomì chopped tomatoes and bay leaves. Stir in 1 tsp salt, thyme, oregano, and black pepper. Raise heat to medium-high and bring to a boil, then reduce heat and cover the skillet. Simmer on low for 15 to 20 minutes covered.
Meanwhile, cook the pasta in plenty of salted boiling water with a little olive oil (see package instructions). It should take about 11 minutes or so. Reserve about ½ cup of the pasta cooking water for later use. Drain pasta.
Add the reserved ½ cup pasta water to the simmering Pomì sauce. Cook for another 3 mins or so, then add the cooked pasta. Using a wooden spoon, stir the pasta so that it’s well-coated with Pomì tomato sauce.
Now add the cooked zucchini, mushrooms, and chickpeas. Stir, and cook for just a couple more minutes until everything is warmed through.
Transfer the pasta to a big pasta serving bowl. Toss in grated Parmesan and handful fresh parsley. Garnish with crushed red pepper, if you like. Serve and enjoy!
Recipe by Suzy Karadsheh of TheMediterraneanDish.com