A summer dish, quick in its preparation, also effective for an unplanned lunch or dinner that contains the flavors and aromas of summer.
Ingredients (for 4 people)
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Short fusilli 300 gr.
•
Zucchini 250 gr.
•
River chillies 150 gr.
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Cherry tomatoes 200 gr.
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Extra virgin olive oil 50 gr.
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Basil to taste
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Pecorino 20 gr.
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Garlic 1 clove
Wash and cut the zucchini into slices. Wash and clean the peppers by removing the seeds and cutting them into slices. Wash and cut by removing the seeds from the cherry tomatoes as well. Chop the basil.
Sauté the garlic in the oil.
Add the zucchini and chillies. Remove the garlic. Cook for 5 minutes, over high heat, stirring occasionally.
Add the cherry tomatoes cut into chunks, add salt.
Cook for 3-4 minutes.
Heat the pasta and pour it into the pan with the chopped basil and two tablespoons of pecorino cheese.
Stir gently, adding a little pasta cooking water if necessary.
You can plate and enjoy this simple and fragrant summer dish.
"Summer afternoon: for me these have always been the two most beautiful words in my language". (Henry James, American writer)