1/2 cup olive oil
4 to 6 Roma tomatoes, thinly sliced (1 pound)
2 small zucchini, thinly sliced
2 teaspoons chopped fresh oregano leaves or 1 teaspoon dried oregano
1 tablespoon shredded fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 cup grated Parmesan cheese
1/2 teaspoon salt
3/4 pound fusilli, cooked, drained, and set aside in a warm place
4 to 6 Roma tomatoes, thinly sliced (1 pound)
2 small zucchini, thinly sliced
2 teaspoons chopped fresh oregano leaves or 1 teaspoon dried oregano
1 tablespoon shredded fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 cup grated Parmesan cheese
1/2 teaspoon salt
3/4 pound fusilli, cooked, drained, and set aside in a warm place
method
1. Pour the olive oil into a deep sauté pan large enough to hold the tomato and zucchini slices in one overlapping layer.
2. Arrange the slices in the pan and sprinkle evenly with the oregano, basil, red pepper, salt, and 1/2 cup of the cheese.
3. Simmer for 20 minutes over low heat, until the vegetables are soft.
4. Place the pasta in a serving bowl and spread the vegetables evenly over the top, dribbling the oil and juices from the pan over all.
5. Serve right away, accompanied by the remaining Parmesan on the side.
2. Arrange the slices in the pan and sprinkle evenly with the oregano, basil, red pepper, salt, and 1/2 cup of the cheese.
3. Simmer for 20 minutes over low heat, until the vegetables are soft.
4. Place the pasta in a serving bowl and spread the vegetables evenly over the top, dribbling the oil and juices from the pan over all.
5. Serve right away, accompanied by the remaining Parmesan on the side.
serving amount
serves 4
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