Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Fettuccine with Courgettes and Cherry Tomatoes
A quick and flavoursome fettuccine dish that captures the essence of summer – simple enough for any day, yet impressive for guests.
🛒 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
📊 Nutritional Information
These fettuccine with courgettes and cherry tomatoes bring a burst of Sicilian sunshine straight to your plate. Inspired by Anna Marino's cherished childhood memories, this recipe recalls the comforting aroma of garlic gently sizzling in olive oil and the fresh courgettes picked straight from the garden. Perfect for a light yet satisfying dinner, especially during spring and summer when the veg is at its best. It’s effortless and speedy to prepare, ideal for busy evenings without skimping on flavour.
👨🍳 Preparation
- 1
Rinse the courgettes and cherry tomatoes under running water.
- 2
Trim the ends of the courgettes and use a grater to julienne them into fine matchstick strips.
- 3
Halve the cherry tomatoes and set aside.
- 4
Peel and finely chop the garlic, then gently sauté it in a pan with four tablespoons of extra virgin olive oil until fragrant.
- 5
Add the julienned courgettes to the pan and cook for about five minutes, stirring occasionally.
- 6
Pour in half a glass of water, the cherry tomatoes, vegetable stock granules, and a pinch of salt.
- 7
Simmer gently over medium heat for around ten minutes.
- 8
Meanwhile, cook the fettuccine in salted boiling water, drain, and add to the pan with the vegetable mixture.
- 9
Toss the pasta in the sauce for a couple of minutes, seasoning with freshly ground black pepper.
- 10
Serve topped with a generous sprinkle of grated pecorino.
💡 Tips and Variations
For an extra pop of flavour, scatter fresh basil leaves on top just before serving. If you prefer a creamier dish, stir in a tablespoon of single cream.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to two days.
- • Reheat gently in a pan with a splash of olive oil over a low heat.
- • It’s best not to freeze this pasta as it can lose its lovely texture.
🍷 Pairing
This dish pairs beautifully with a crisp Etna Bianco Superiore – a dry, fresh white wine that perfectly complements the vibrant vegetable flavours.
Give this delightfully fresh and straightforward recipe a go – it’s a wonderful way to bring a touch of Sicilian summer to your kitchen. Whether it’s a midweek supper or a casual weekend lunch, it’s sure to brighten up your table and bring smiles all around. Do share it with your nearest and dearest; great food is always better when shared.
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