Casareccie with grilled zucchini, pancetta and pine nuts

I’m going to be out of town for a few weeks and I have made it my mission to make do with what my fridge has to offer, without buying anything to add to it. I made this pasta the other night with pancetta that I was afraid would go bad, leftover zucchini that we had grilled and marinated a few nights before and pine nuts, just because we had them. A delicious combination and one more step towards an empty fridge.

Casareccie with grilled zucchini, pancetta and pine nuts

  • 1/4 lb of pancetta, cut into small cubes
  • 1 zucchini, marinated & grilled (I marinated the zucchini in balsamic vinegar with rosemary and thyme) cut into small cubes
  • 1 small onion, diced
  • 2 tbsp pine nuts
  • 2 tbsp extra-virgin olive oil
  • 1 cup of dry white wine
  • 1 lb casareccie pasta
  • grated parmigiano reggiano for dusting

Fill a large pot with water for the pasta. Bring to a boil over high heat.

Heat the pancetta in a heavy skillet over medium-low with the olive oil, allow it to brown and crisp. When it has browned add the zucchini, the onions and the white wine, bring to a simmer and lower the heat. The onions will cook quickly and you don’t want them to brown, the zucchini is already cooked, so you want to avoid it getting mushy.

Once the water starts to boil add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.

Add the pine nuts at this point.

When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and absorb the flavor. If the sauce appears dry when you are about to drain the pasta, toss in a cup of the pasta water and bring to a boil.

Serve with grated parmigiano reggiano.

Three Years Ago: Pasta e Ceci & Spaghetti with Caramelized Onions, Anchovies and Toasted Bread Crumbs

Four Years Ago: Pasta e Fagioli & Roasted Ricciola on a bed of Fennel

~ by italicious on October 17, 2012.

One Response to “Casareccie with grilled zucchini, pancetta and pine nuts”

  1. Pinned to my Pinterest Pasta board! Can’t wait to try it. ~ Kat

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