Title: Spaghetti Puglianese (With Potatoes & Zucchini)
Categories: Pasta Vegetable
Yield: 2 Servings
| 2 | | Potatoes; (about 1-lb) - preferabley Yukon Gold - Finnish Ye |
| 6 | oz | Spagghetti;(about 1" pieces) |
| 2 | sm | Zuccihini; (about 10-oz in - all) cut into 1/4 dice |
| 1 | tb | To 2 tb extra-virgin oil; |
| 1 | tb | Flat-leaf parsley; chopped |
| 1/2 | oz | To 1 oz ricotta salata; - or other grating cheese |
Bring 1 quart water to boil with salt to taste in a large heavy saucepan.
Add the potatoes and briskly simmer over medium heat until they lose theire
rawness, about 3 minutes. Add the spaghetti and cook until almost al
dente, about 3 minutes. Add the zucchini and cook 2 to 4 minutes, or until
all the vegetables and pasta are tender. Drain the ingredients in a
colander over a bowl, reserving a little of the cooking liquid. Transfer
the ingendients to a serving bowl. Stir in the olive oil, parsley and
pepper, and 1 to 2 tb cooking liquid. Correct seasoning, adding salt and
pepper to taste. Grate a little cheese on top and serve at once.