Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
1 lb (400 g) penne rigate pasta
4 cups (600 g) Zucchini, sliced thinly
1 cup (150 g) sun-dried tomatoes, sliced
1 medium size red onion, cut in half and sliced very thin
¼ cup (60 ml) extra virgin olive oil
2 sliced garlic cloves
2 pinches of chili powder or 1 fresh chili finely chopped
¼ cup (30 g) grated pecorino cheese

Preparation:
Bring a large pot of water to a full boil.  Sauté the oil, garlic, chili and onion in a large non-stick frying pan for 2 minutes over medium heat.  Add the zucchini and sliced tomatoes and sauté for at least 10 minutes, tossing the pan all the while so that the ingredients become well browned and toasted.  In the meantime, once the water is at a rolling boil, toss in a handful coarse salt (Kosher or sea salt) and add the pasta.  Cook the pasta according to the directions on the package (approximately 12 minutes) until just al dente.  Strain the pasta and add it to the mixture in the pan and toss well.  Add a little grated pecorino cheese and toss again.  Serve immediately topped with a spoon of the zucchini mixture and the chili.

Serves 6