1 lb bucatini (or any pasta you have on hand)
1 yellow onion
2 zucchini (a mix of yellow and green)
3 cloves garlic
1 tbsp lemon zest
Toasted breadcrumbs
Oregano
Pinch of chili flakes
Parmesan
Olive oil
Salt
Butter
Zucchini Bucatini
INGREDIENTS
METHOD
Thinly slice the onion and add it to a large pan with a drizzle of olive oil and a pinch of salt over medium heat. Cook gently, stirring occasionally, until softened but not browned.
Thinly slice the zucchini and add it to the pan with the onions. Continue cooking, stirring every so often, until the vegetables have softened without taking on much color.
Thinly slice the garlic and stir it into the pan along with a pinch of chili flakes.
Continue cooking until the zucchini breaks down into a soft, jammy mixture and begins to caramelize, about 30 minutes. It's worth the wait.
Meanwhile, cook the pasta in a large pot of well-salted boiling water according to the package directions.
Transfer the cooked pasta directly to the zucchini mixture. Add a knob of butter, a generous handful of grated Parmesan, a splash of pasta water, the oregano, and the lemon zest. Toss until glossy and evenly coated.
Divide between bowls and finish with a little more lemon zest, plenty of Parmesan, and a generous sprinkle of toasted breadcrumbs.
Thinly slice the zucchini and add it to the pan with the onions. Continue cooking, stirring every so often, until the vegetables have softened without taking on much color.
Thinly slice the garlic and stir it into the pan along with a pinch of chili flakes.
Continue cooking until the zucchini breaks down into a soft, jammy mixture and begins to caramelize, about 30 minutes. It's worth the wait.
Meanwhile, cook the pasta in a large pot of well-salted boiling water according to the package directions.
Transfer the cooked pasta directly to the zucchini mixture. Add a knob of butter, a generous handful of grated Parmesan, a splash of pasta water, the oregano, and the lemon zest. Toss until glossy and evenly coated.
Divide between bowls and finish with a little more lemon zest, plenty of Parmesan, and a generous sprinkle of toasted breadcrumbs.