Ingredients:
- 5 young zucchini (about 8″ long) (1 3/4 lbs) (800 g)
- 1/3 cup extra virgin olive oil
- 4 large garlic cloves – skinned and finely chopped
- 1/4 to 1/2 teaspoon red chili pepper flakes to taste
- 3 oz (85 g) fresh basil – stems discarded and large leaves torn in half (2 1/2 cups loosely packed)
- 1 1/2 lbs (680 g) ripe beefsteak tomatoes or other meaty tomatoes – peeled, seeded (seeds strained and juices reserved, about 1/3 cup) and cut in 1″ pieces
- 1 1/4 teaspoons sea salt
- 1 tablespoon sea salt (to boil the pasta)
- 8 oz (225 g) store-bought pappardelle or fresh pappardelle with chickpea flour (fettuccine or tagliatelle are good substitutes)
- 1/3 cup reserved pasta water
- 6 oz (170 g) fresh goat cheese – crumbled
- 1 recipe fried capers
- lemon olive oil
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, Pappardelle,Zucchini
, Ingredients:5 young zucchini (about 8″ long) (1 3/4 lbs) (800 g)1/3 cup extra virgin olive oil4 large garlic cloves – skinned and finely chopped1/4 to 1/2 teaspoon red chili pepper flakes to taste3 oz (85 g) fresh basil – stems discarded and large leaves torn in half (2 1/2 cups loosely packed)1 1/2 lbs (680…
, http://www.edamam.com/ontologies/edamam.owl#recipe_f8a7196dafdc61f1068f73f26c3fa638
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, Vegetarian,Pescatarian,Mediterranean,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 5 young zucchini (about 8″ long) (1 3/4 lbs) (800 g)
- 1/3 cup extra virgin olive oil
- 4 large garlic cloves – skinned and finely chopped
- 1/4 to 1/2 teaspoon red chili pepper flakes to taste
- 3 oz (85 g) fresh basil – stems discarded and large leaves torn in half (2 1/2 cups loosely packed)
- 1 1/2 lbs (680 g) ripe beefsteak tomatoes or other meaty tomatoes – peeled, seeded (seeds strained and juices reserved, about 1/3 cup) and cut in 1″ pieces
- 1 1/4 teaspoons sea salt
- 1 tablespoon sea salt (to boil the pasta)
- 8 oz (225 g) store-bought pappardelle or fresh pappardelle with chickpea flour (fettuccine or tagliatelle are good substitutes)
- 1/3 cup reserved pasta water
- 6 oz (170 g) fresh goat cheese – crumbled
- 1 recipe fried capers
- lemon olive oil
,
, Ingredients:5 young zucchini (about 8″ long) (1 3/4 lbs) (800 g)1/3 cup extra virgin olive oil4 large garlic cloves – skinned and finely chopped1/4 to 1/2 teaspoon red chili pepper flakes to taste3 oz (85 g) fresh basil – stems discarded and large leaves torn in half (2 1/2 cups loosely packed)1 1/2 lbs (680 g) ripe beefsteak tomatoes or other meaty tomatoes – peeled, seeded (seeds strained and juices reserved, about 1/3 cup) and cut in 1″ pieces1 1/4 teaspoons sea salt1 tablespoon sea salt (to boil the pasta)8 oz (225 g) store-bought pappardelle or fresh pappardelle with chickpea flour (fettuccine or tagliatelle are good substitutes)1/3 cup reserved pasta water6 oz (170 g) fresh goat cheese – crumbled1 recipe fried caperslemon olive oil
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