Fettuccine with Tomatoes, Zucchini & Pecorino
One ingredient not to be missed in an Italian summer dish is the tomato. In this period you’ll find tomatoes overflowing wooden crates in outdoor produce markets held in Italian squares and their beautiful vines taking over large corners of Italian home gardens. With over 300 heirloom and hybrid tomatoes produced in Italy, there is a wide selection to choose from depending on your recipe. The datterino tomato chosen for this dish is commonly used in pasta, salad and bruschetta recipes for its intense aromatic flavor.
1. Bring a large pot of water to boil. Add the salt and cook the fettuccine according to the package instructions. Reserve 1/2 cup cooking water before draining.
2. In the meantime, heat the olive oil in a large skillet over medium heat then add the onion and salt. Cook until translucent but not brown; 5-6 minutes. Add the garlic, tomatoes, zucchini and pepper. Continue to cook for 3-5 minutes until tender, stirring occasionally.
3. Add the pasta, cheese and a few dashes of the cooking water. Stir until combined and cook for 1 minute until the sauce has thickened.
4. Divide into four bowls and top with additional pecorino cheese if desired.