8 April 2013
A Karen Martini Cracker!
I love that little bit of chill in the air that’s creeping in as the seasons change and I thought I’d share with you an absolutely delicious, ridiculously easy and autumnally satisfying meal that I was treated to not long ago. It’s from Karen Martini’s terrific cookbook Cooking at Home and is worthy of an entertaining dish (just saying ‘confit’ should get you over the line every time!)
Pasta with confit of zucchini, peas, garlic and spinach
400g fresh chitarra pasta or long, thin pasta such as a spaghettini or linguine
125ml extra virgin olive oil
4 large cloves garlic, finely sliced
sea salt and freshly ground black pepper
6 zucchini (courgettes), cut into 3cm slices
2-3 tablespoons of white wine (more for the chef!)
½ cup fresh or frozen peas
3 handfuls baby spinach, shredded
1 small red chilli, finely sliced
4 tablespoons pouring cream
120g grated pecorino
Cook the pasta in plenty of lightly salted boiling water until al dente. Drain.
Meanwhile, place 100ml olive oil in a large heavy-based saucepan over medium heat. Add the garlic and some salt, cook for 2 minutes, then reduce the heat to very low and add the zucchini.
Cook, stirring occasionally, for about 40 minutes or until the zucchini is golden and soft.
Stir in the wine, peas and spinach. Add the cooked pasta, chilli, cream and remaining olive oil stir and season to taste with salt and pepper. Serve sprinkled with pecorino.
And that’s it – ridiculously easy and absolutely knock your socks off delicious. Buon appetito!