Nicolina Sergiacomo Peduzzi is the maker behind Rustichella D’abruzzo. the Italian pasta used in this post. She also created this recipe which I found in; Autentico Cooking Italian, the Authentic Way by Rolando Beramendi (2017). The pasta is made with carefully selected durum wheat semolina and pure spring water in Abruzzo where many consider the finest pasta comes from. The Peduzzi family has been making pasta since 1924 from this region of Italy. On the back of the pasta: “The combination of our fertile soil, salty Adriatic breezes and pure Apennine mountain spring water has long been said to work magic.”
This is a recipe Nicolina makes often for guests and the author of this cookbook had this pasta dish the first time he met her and continues to enjoy it everytime he comes “home.”
Rolando’s true Italian family is composed of all the producers who have contributed since day one of his importing business, Manicaretti and to its continuing existence. They have offered him teachings, secrets, traditions and stories, opening their doors to teach him everything they know. This is a compilation of recipes he’s accumulated for the past 30 years and said this book has been written with the very Italian philosophy of “it is what it is…and that’s how it will be.”
Ina Garten in the foreword said it all – Rolando Beramendi simply exudes enthusiasm. She first met him 30 years ago when he came to her store Barefoot Contessa to show her the products he was importing from Italy. A friendship developed and continues to this day.
The end of summer means lots of summer squash or zucchini. I use to grow it and the kids always had fun looking for the large “hidden zucchini.”
Spaghetti alla Nicolina (Spaghetti with Zucchini and Pecorino Romano)
I used the same ingredients but adjusted the directions. Quality ingredients will determine the flavor of this 4 ingredient pasta.
- 8 medium zucchini (for a lb. of spaghetti use about 2-1/4 lbs. summer squash) don’t skimp on this ingredient!
- kosher salt or coarse sea salt to draw out water in zucchini
- 1 cup extra virgin olive oil
- 1 lb. spaghetti (I used bucatini Rustichella D’abruzzo which takes 10-12 minutes to cook)
- 1 cup or so Pecorino Romano cheese, grated
Trim the ends of each zucchini and slice very thin in different thickness, 1/4 to 1/2-inch thick. I pretty much cut them the same. Place in a colander and sprinkle with kosher or sea salt; toss to coat. Set aside for about 30 minutes.
Rinse the zucchini and pat dry with paper towels and a cotton towel to soak up excess water. Do this ahead of time so the zucchini can air dry as well.
Heat 1/4 of the oil in a large skillet over medium heat. Add 1/4 of the zucchini, caramelize and add more layers until you’ve used all the zucchini and oil; stir and turn as needed. Season with ground black pepper. I did not use that much oil (I cut it in half) so adjust to your taste.
While the zucchini is cooking boil your spaghetti in salted water until almost done. The thinner the spaghetti the quicker it will cook. Drain, and reserve some pasta water. Add the spaghetti to the zucchini, a few tbsp. pasta water and 1 cup Pecorino Romano cheese. Add more pasta water if needed to make a nice sauce.
Recipe by cookingwithauntjuju.com
Wouldn’t eat that but loved the pictures!!
The kids are cute Ciss – no to zucchini for you? It’s delicious, cheesy and full of zucchini – just loved it 🙂
You’re right – no zucchini for us!
I’m thinking spaghetti tonight, too. 🤔
I never turn down a good bowl of pasta 🙂
Wow, these are LARGE zucchini in the pics. No wonder the kids were so exicted.
The recipe sounds so good. Love such simple yet so flavorful dishes.
We had such fun with my large garden – wish I would have taken more pictures. This recipe may be simple but it hit all my tastebuds in a very good way 🙂
I’ve never heard of this cookbook, but I do love adding zucchini to pasta. And there are so many ways of doing it. Perfect if you have a garden, obviously!
I enjoyed reading the author’s story and learned a lot, not just the recipes. This pasta recipe is apparently very popular. There are some strange ones for sure – like tongue, etc. The kids made my garden so much fun as they loved to find and pick veggies – no weeding of course!
Reblogged this on http://www.foodasally.com and commented:
You can feel Aunt Juju’s beautiful heart in this post.
I deleted my response – oops! Here it is again. Thank you Gina for such a sweet comment – you really made my day 🙂
You’re welcome and thank you for many wonderful recipes over the years.
This was so amaizng! Cannot wait to make it again! I remember picking those! Love the picture Aunt Juju
I’ve made it twice adding more zucchini – it’s a good, basic pasta dish loaded with flavor. You guys did have fun in my garden – glad to see you are becoming a veggie gardener as well. Don’t try zucchini though as the plants get big!!! 🙂
Dang, those are some big zucchini! This sounds like a great meal to make on a summer weeknight – simple but filling. love the pictures of the kids!
It was amazing how big they could get and hide too! The kids enjoyed picking them and anything else that was ready 🙂 This is an excellent zucchini recipe if you like zucchini – I cut way back on the oil!
i’m not a pasta fan but i love the look of those zucchinis!
Thanks Sherry – zucchinis were very popular in my garden and in this recipe they really did “shine.” I wish I didn’t like pasta so much – so does my middle 🙂