serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Zucchini
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 500 g dried rigatoni
- 100 ml extra-virgin olive oil
- 2 zucchini, diced
- 3 garlic cloves, roughly chopped
- 1 tbsp dry white vermouth (optional)
- 150 g pancetta, cubed or cut into lardons
- grated parmesan cheese, to serve
- salt and black pepper, to taste
Instructions
- Bring a large pot of water to the boil and salt it well. Add the rigatoni and cook according to the packet directions (but for one minute less).
- Meanwhile, heat a very large frying pan over medium heat. Add the olive oil and zucchini and cook the zucchini for about 4 minutes or until it starts to brown. Add the garlic and pancetta and fry for another 2 minutes or until the garlic is lightly browned and fragrant. Add the Noilly Pratt, if using and toss to combine.
- Drain the rigatoni, reserving a little of the pasta water and transfer to the pan with the zucchini. Add about 60 ml (¼ cup) of the pasta water and toss to emulsify the pasta with the sauce. Transfer to a serving plate and scatter liberally with parmesan and black pepper.
Photography by Danielle Abou Karam.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Zucchini
