ZUCCHINI LINGUINI

Zucchini Linguini image

Provided by Laura Davis

Categories Pasta

Time 35m

Number Of Ingredients 13

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1 lb linguine, uncooked
1/4 c olive oil
3 clove garlic, minced
1 large red onion
4 medium zucchini, thinly sliced
1 large tomato, diced
1 c black olives, halved
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/2 c dry white wine (chardonnay)
1/2 c bread crumbs
1/2 tsp garlic powder
1/2 Tbsp olive oil

Steps:

1. Heat oven to 425. Toss the breadcrumbs with 1 tsp olive oil and garlic powder. Place on a cookie sheet, and toast in oven until golden brown; about 3 minutes. Remove and set aside.
2. Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
3. Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add tomatoes, olives, oregano, and red pepper flakes; season with salt to taste. Add white wine and simmer for a about 5 minutes.
4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.