Scialatielli with Zucchini and Tumeric

Scialatielli con Zucchine alla Curcuma

This is delicious and very simple! Fresh and healthy like the dish you would like to eat in the summer! I highly suggest you try it! Accompany with a glass of white wine if desired.

Preparation time: about 30 minutes
Cooking time: about 40 minutes total

Class: economy-healthy

Serves 4-5

Ingredients:
Some cups vegetable oil (enough to fry)

5-6 medium zucchini (about 1 lb or 450g), thinly sliced
1 garlic clove, peeled and finely chopped
3 tbsp. extra virgin olive oil,
3-4 fresh mint leaves, chopped
Salt, about a pinch + 1½ tbsp.
Water, about 10 cups (2 ½ L)
1 lb. (450g) Scialatielli pasta
Tumeric powder, 1 tsp. or to taste

Method:

1. Heat the vegetable oil and fry the zucchini. Place them in a large bowl and toss with garlic, extra virgin olive oil, mint, salt to taste.

2. Meanwhile, bring a large pot of water to a boil. Then add 1 ½ tbsp. of salt, add pasta and boil it, stirring often, until “al dente”. Drain the pasta and transfer to the bowl with zucchini. Mix well and transfer all to a non stick pan. Let cook all together 2-3 minutes, stirring constantly. Then, add the tumeric powder and mix again. Serve immediately.

Gnocchetti sardi with Sun Dried Tomatoes and Asparagus

Gnocchetti sardi con Pomodori Secchi e Asparagi

 

This is a daily dish, and is delicious.

 

Preparation time: 5 minutes

Cooking time: about 25 minutes

 

Class: economy, healthy

Serves 2–3

Ingredients:

8 tbsp. extra virgin olive oil

1 garlic clove, peeled and finely chopped

7-8 black olives, pitted and chopped

3 tbsp. capers, well rinsed

10 sun dried tomatoes, chopped

4-5 asparagus, chopped

Salt, about a pinch + 1 tbsp.

8 cups (2 L) water

½ lb. (approximately 250 g) gnocchetti sardi pasta

Method:

1. Heat the oil in a large pan. Add garlic, olives and capers, and sauté. Then, add the tomatoes, asparagus and a pinch of salt. Cover and let cook about 10 minutes on low heat, stirring frequently. At this point, taste the sauce and add more salt if needed.

2. Meanwhile, bring the water to a boil in a large pot. Add 1 tbsp. salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the olives, capers, tomatoes and asparagus. Gently mix all the ingredients and let cook together for 3-4 minutes. Serve immediately.