Italian
Penne Alla Stabiese
by Manu Food · 60K subscribers on YouTube
A tribute to Castellammare di Stabia: penne pasta with fried zucchini, yellow cherry tomatoes, and a mix of cheeses (pecorino, parmigiano, provolone piccante), all cooked in the sauce using the 'minestrato' technique. A simple yet flavorful dish.
- Difficulty
- easy
Ingredients
12 items- Penne RigateUse penne rigate pasta
- ZucchiniFresh zucchini, sliced into rounds
- Yellow DatteriniYellow cherry tomatoes; can substitute canned tomatoes
- PecorinoGrated
- ParmigianoGrated
- Provolone PiccanteGrated
- Fresh BasilFresh basil, torn by hand
- 1 pcsGarlic1 whole clove
- Extra Virgin Olive OilFor frying and sautéing
- PepperTo taste
- SaltTo taste
- WaterAcqua della Madonna (or tap water); used for the sauce and to add during cooking
Method
- Heat abundant extra virgin olive oil in a pan. Cut the zucchini into rounds (less than 1 cm thick) and fry until golden brown. Drain on paper towels. This step can be done in advance.
- In a pot, heat a drizzle of extra virgin olive oil and sauté a whole clove of garlic. Remove the garlic once it's golden.
- Cut the yellow cherry tomatoes in half and add them to the pot. Lower the heat and let them wilt, crushing them with the back of a ladle to release their juice.
- Add the water (Acqua della Madonna or tap water) and season with salt. Bring to a boil.
- Add the penne pasta directly into the sauce. Cook the pasta in the sauce (minestrato method). As the liquid reduces, add hot boiling water gradually.
- While the pasta cooks, grate the cheeses (pecorino, parmigiano, provolone piccante) and set aside.
- When the pasta is almost done (a few minutes left), add fresh basil torn by hand and a grind of black pepper.
- Also add the fried zucchini (keeping them crunchy) and continue cooking for 2-3 minutes.
- Remove the pan from the heat, add abundant grated cheese, and toss well to create a creamy finish.
- Serve the creamy pasta immediately.
