Preheat oven to 450, with sheet pan in the oven. Cut 2 lb of zucchini (5-6 zucchini) into 1-inch cubes, then toss in 1-2 Tbsp olive oil and about 1 tsp salt. Pour onto the heated sheet and roast until browned and tender (about 30 mins), tossing a few times to brown evenly. Separately, heat 1 Tbsp olive oil in a large Dutch oven, then sauté 1 oz bacon (cut into matchsticks) until browned, then remove bacon and set aside. (Omit bacon if making vegetarian.) Add 3 large cloves minced garlic to the pot, sauté until fragrant, then add 1 cup (about 1 bunch) chopped scallions. Sauté until wilted, then add 29 oz cans peeled cherry tomatoes in juice (here, we used chopped tomatoes), ½ tsp dried oregano (here, a few sprigs fresh marjoram leaves), and ½ tsp each crushed red pepper and salt; bring to a simmer. Fold in the roasted zucchini, then let simmer while you cook 1 lb rigatoni. Taste the sauce and if too acidic, stir in a little sugar. When the rigatoni is al dente, reserve pasta water and add drained rigatoni directly to the sauce. Add 1 cup julienned fresh basil, then serve. Garnish with shaved ricotta salata and the reserved bacon. This recipe is from Joseph and Tanya Bastianich’s cookbook, Healthy Pasta.
Note: This recipe originally was vegetarian. We modified by adding the bacon for flavor and texture.
Cooking Adventures 