Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Sicilian Snake Gourd: A Vegetarian Delight Bursting with Flavour
Discover the charm of Sicilian cooking with this easy, flavour-packed pasta featuring the unique long zucchini, perfect for a wholesome vegetarian meal.
📖 What is it
Discover the charm of Sicilian cooking with this easy, flavour-packed pasta featuring the unique long zucchini, perfect for a wholesome vegetarian meal.
🛒 Ingredients
- ✓ 320g hand-broken spaghetti
- ✓ 1 long zucchini (snake gourd)
- ✓ 1 onion
- ✓ 300ml tomato sauce
- ✓ 100g mature Ragusan caciocavallo cheese
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Dried chilli flakes
- ✓ 1 vegetable stock cube
📊 Nutritional Information
Let the scents of a Sicilian summer whisk you away with this pasta dish starring the snake gourd – a distinctive vegetable that brings a gentle freshness and subtle sweetness to the plate. The mature Ragusan caciocavallo cheese adds a rich, savoury depth, striking a beautiful balance between tradition and taste. Picture a sun-dappled alfresco table, the warmth of the evening sun fading, and the authentic flavours of Sicily in every mouthful.
👨🍳 Preparation
- 1
Peel the zucchini, slice it in half lengthways, then cut into thin slices.
- 2
Bring a large pan of water to the boil with the vegetable stock cube.
- 3
Add a pinch of salt, the onion, and the zucchini, then simmer for 15 minutes.
- 4
Stir in the broken spaghetti and tomato sauce, cooking for another 10 minutes.
- 5
Add the caciocavallo cheese in chunks and cook until it melts into the sauce.
- 6
Season with a drizzle of extra virgin olive oil and a sprinkle of dried chilli flakes.
- 7
Serve the pasta piping hot.
💡 Tips and Variations
- •
For a bolder flavour, swap the caciocavallo for a mature Sicilian pecorino, which lends a sharper character to the dish.
- •
If you like a bit of heat, feel free to add more chilli flakes to bring out the recipe’s fiery spirit.
- •
Use a good-quality non-stick pan to sauté the pasta and zucchini, helping to keep everything from sticking and preserving the perfect texture.
- •
For a lighter vegetarian option, replace the cheese with a sprinkle of nutritional yeast to maintain a rich, savoury taste.
- •
To enhance the umami, add a pinch of sea salt and a few drops of fresh lemon juice just before serving.
- •
For a gluten-free version, choose corn or rice pasta, which pairs beautifully with the delicate zucchini.
- •
The secret to this dish lies in the simplicity of its ingredients and the slow, careful cooking of the zucchini to preserve all its flavour.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to two days to keep the flavours fresh.
- • For longer storage, freeze the cooked pasta well-wrapped to prevent any off smells, and enjoy within a month.
- • When reheating, warm gently in a pan with a splash of water or extra virgin olive oil to keep it moist and delicious.
🍷 Pairing
Pair this dish with a crisp Sicilian white wine such as Ansonica from the Contea di Sclafani, whose fresh, savoury notes complement the zucchini’s delicacy and the caciocavallo’s character. Alternatively, a Sicilian Grillo or Ligurian Vermentino offers a lovely aromatic contrast. If you prefer red, a young, fruity Nero d’Avola is ideal to balance the creamy cheese.
Whipping up this pasta with long Sicilian zucchini is a wonderful way to bring a slice of Sicily into your home kitchen, full of vibrant flavours and heartfelt tradition. I warmly encourage you to give it a go, savour its simple pleasures, and share this delicious journey with your nearest and dearest. After all, good food is best enjoyed together!
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