Seared zucchini. Or a fancy way of saying, “Throw some diced zucchini into a dry sauté pan and cook until the bottom side is browning.” Tossed with this fantastic bell pepper sauce and topped with “ricotta salata,” this pasta makes for a really perfectly light summer evening meal.
This sauce was inspired by my sister-in-law Donna. We were comparing recipes and she mentioned this deliciousness. But she said, almost dismissively, as if I would not be able to handle it, that the most important aspect of this recipe is the Foley Food Mill. When I said, “I have a Foley Mill!” we hugged each other danced around the kitchen together like crazy kids. I have been raving about my Foley Mill for years on this blog – applesauce, tomato sauce and gnocchi – and it is one of my top 5 kitchen gadgets. I am not sure this recipe will work if you don’t have one. The food mill gives this sauce the perfect texture. It’s not pureed like baby food or blended too thin.
Tri-Color Pepper Sauce
1 small onion
1/2 each red pepper, orange pepper, and yellow pepper
2 to 3 garlic cloves depending on size and desired level of garlickyness
Filtered water, for sautéing *
Salt, a few pinches
* I like to make this sauce with water to keep it free of oil. Keep a small measuring cup filled with filtered water next to the stove and use it when the water dries out. You can’t really go wrong here! Just be sure not to char the peppers as the sauce will not turn out as bright.
Cut the onion and peppers in a big dice. Cut the garlic into chunks.
Heat a nonstick skillet and toss the onions in. When they start to brown and stick, add some water to deglaze the pan. Next, add the garlic and peppers and a pinch of salt. Let it cook down. When the pan seems dry, add some more water. Keep going until the vegetables are completely soft.
Run through the Foley Mill and set aside. If making ahead, store in an airtight container in the refrigerator.
Pasta, enough for 2
Zucchini, about a cup
Kite Hill Soft Fresh Original
Cook your pasta according to the directions. Dice a zucchini and sear it in a dry nonstick skillet until it starts browning. Toss it around a few times. Press the Kite Hill cheese with the back of a fork to break it up.
Toss the pasta and zucchini with the sauce. Top with ricotta salata. Enjoy!