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Ingredients
For 4 Person(s)
For the Pasta:
- 1 pound tubetti or ditalini pasta
- 1 pound zucchini, cubed
- 1 yellow onion, diced
- 3 cloves garlic, thinly sliced
- 5 fresh basil leaves
- 5 cups water, plus more if needed
- Extra virgin olive oil
- 1 cup freshly grated Parmigiano Reggiano
- Stracciatella
- Salt
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Directions
- Heat a generous drizzle of extra virgin olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes.
- Add the zucchini, sliced garlic, and basil. Season generously with salt and cook for 5–6 minutes, stirring occasionally, until the zucchini begins to soften.
- Pour in the 5 cups of water and bring to a simmer. Cook for 5 minutes.
- Using a ladle, transfer about half of the zucchini mixture to a blender and blend until completely smooth.
- Add the tubetti or ditalini to the pot along with the blended zucchini purée. Stir well to combine.
- Cook, stirring frequently, until the pasta is al dente and the sauce is creamy, adding a splash of water if needed to maintain a silky consistency.
- Turn off the heat and stir in the Parmigiano Reggiano until melted and creamy.
- Divide among serving bowls and top each with a generous spoonful of stracciatella. Finish with a drizzle of extra virgin olive oil and serve immediately.
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