Pasta con Zucca
Recipe
“Pasta con Zucca” is no joke where I’m from. In Campania & Naples we use “Cocozza”, a squash which is green with a thick veiny skin. You can find it here as well but it’s not common. Not as sweet as the butternut (which is key), and paired with “Paccheri” a type of pasta that is shaped like a flat long tube and you can slap someone with them we’re quite the emotional bunch
1 large green squash, chopped in cubes
1 bag (500 grams) Paccheri
2-3 garlic cloves, mashed
1/2 cup dry white wine
1 cup grated Parmigiano
Fresh thyme sprigs
Extra virgin olive oil
Salt & chilly flakes
How To:
1. In a large pot; bring water to a boil. Salt & throw in your pasta (paccheri take 16-18 min to cook)
2. In a large pan, heat olive oil on medium heat, add garlic, thyme and a little chilly to flavour for about a minute. Then add your squash & season stirring.
3. Add wine and let evaporate a little. Cover & cook stirring once in a while. Add salt water a little at a time to help the progress of the cooking.
4. With a wooden spoon, mash some of the squash down to make a cream. Add the pasta & the Parmigiano. Mix well & serve