Spaghetti Puglianese (with Potatoes & Zucch Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Potatoes, (about 1-lb) - preferabley Yukon Gold - Finnish Yellow cut into - 1/4" diced
6 ounce: Spagghetti, (about 1" pieces)
2 small: Zuccihini, (about 10-oz in - all) cut into 1/4 dice
1 tbsp: To 2 tb extra-virgin oil,
1 tbsp: Flat-leaf parsley, chopped
1/2 ounce: To 1 oz ricotta salata, - or other grating cheese
Directions:
Bring 1 quart water to boil with salt to taste in a large heavy
saucepan. Add the potatoes and briskly simmer over medium heat until
they lose theire rawness, about 3 minutes. Add the spaghetti and
cook until almost al dente, about 3 minutes. Add the zucchini and
cook 2 to 4 minutes, or until all the vegetables and pasta are
tender. Drain the ingredients in a colander over a bowl, reserving a
little of the cooking liquid. Transfer the ingendients to a serving
bowl. Stir in the olive oil, parsley and pepper, and 1 to 2 tb
cooking liquid. Correct seasoning, adding salt and pepper to taste.
Grate a little cheese on top and serve at once.
Source from luhu.jp
saucepan. Add the potatoes and briskly simmer over medium heat until
they lose theire rawness, about 3 minutes. Add the spaghetti and
cook until almost al dente, about 3 minutes. Add the zucchini and
cook 2 to 4 minutes, or until all the vegetables and pasta are
tender. Drain the ingredients in a colander over a bowl, reserving a
little of the cooking liquid. Transfer the ingendients to a serving
bowl. Stir in the olive oil, parsley and pepper, and 1 to 2 tb
cooking liquid. Correct seasoning, adding salt and pepper to taste.
Grate a little cheese on top and serve at once.
Source from luhu.jp