Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Fettuccine with Courgettes and Cherry Tomatoes
A quick and delicious pasta dish bursting with fresh courgettes and juicy cherry tomatoes – perfect for any occasion!
📖 What is it
A quick and delicious pasta dish bursting with fresh courgettes and juicy cherry tomatoes – perfect for any occasion!
🛒 Ingredients
- ✓ 400g fettuccine
- ✓ 2 Genoese courgettes
- ✓ 12 cherry tomatoes
- ✓ 1 clove of Nubia red garlic
- ✓ extra virgin olive oil
- ✓ half a teaspoon of vegetable stock granules
- ✓ a pinch of salt
- ✓ freshly ground black pepper
- ✓ grated aged Sicilian pecorino cheese
📊 Nutritional Information
Dive into the authentic flavours of Sicily with these fettuccine tossed with fresh courgettes and sun-ripened cherry tomatoes. It’s like a sunny summer’s day in a lush garden, where the gentle aroma of garlic sizzling in olive oil mingles with the scent of just-picked vegetables. This simple, speedy dish is ideal for bringing a genuine taste of island tradition to your table, especially on warm, bright spring and summer evenings.
👨🍳 Preparation
- 1
Rinse the courgettes and cherry tomatoes under cold running water.
- 2
Trim the ends off the courgettes and grate them finely using a box grater.
- 3
Halve the cherry tomatoes and set them aside.
- 4
Peel and finely chop the garlic, then gently fry it in a pan with 4 tablespoons of extra virgin olive oil.
- 5
Add the grated courgettes to the pan and sauté for about five minutes.
- 6
Pour in half a glass of water, add the cherry tomatoes, vegetable stock granules, and a pinch of salt.
- 7
Simmer everything over a moderate heat for around ten minutes.
- 8
Meanwhile, cook the fettuccine in salted boiling water, drain, and transfer to the pan with the sauce.
- 9
Toss the pasta in the pan for a couple of minutes, then season with freshly ground black pepper.
- 10
Serve the fettuccine sprinkled with grated pecorino cheese.
💡 Tips and Variations
- •
For an extra burst of Mediterranean fragrance, stir in a few fresh basil leaves just before serving.
- •
If you prefer a creamier texture, add a tablespoon of single cream while tossing the pasta.
- •
Try swapping the fettuccine for other pasta shapes like trofie or caserecce to change up the mouthfeel and experience.
- •
For a lighter, vegan-friendly version, replace the cream with a tablespoon of unsweetened almond milk and use a high-quality extra virgin olive oil.
- •
The secret to a richer flavour is to gently fry the garlic over low heat until golden but not burnt, releasing its full aroma.
📦 Storage
- • Store any leftover fettuccine in an airtight container in the fridge, where it will keep fresh and tasty for up to two days.
- • To reheat, warm gently in a non-stick pan with a drizzle of extra virgin olive oil over a low heat to prevent the pasta from drying out.
- • Avoid freezing this dish, as the delicate texture of the courgettes and pasta can be compromised.
🍷 Pairing
Pair this dish with an Etna Bianco Superiore, whose crispness and minerality beautifully complement the summer vegetables. Alternatively, a Sicilian Grillo offers fruity notes and a pleasant acidity. If you fancy something from further afield, a Ligurian Vermentino or a Friulian Sauvignon Blanc will also highlight the lightness of the dish.
Making these fettuccine with courgettes and cherry tomatoes is like bringing a slice of Sicily right into your kitchen – simple, honest flavours that warm the heart. I warmly encourage you to give this recipe a go and share the joy with your loved ones. There’s nothing quite like gathering around the table to enjoy a dish that’s both comforting and full of sunshine. Do share your creations and spread a little Sicilian sunshine in your home!
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