8/3/2019 Spaghetti With Zucchini and Vernaccia Di Oristano

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Spaghetti with Zucchini and Vernaccia di Oristano

This dish is the essence of Sardinia: it uses simple ingredients and a local wine that adds a lotof flavor and really makes the dish. I use Contini Vernaccia di Oristano, a wine withconcentrated flavor and a lot of personality.

Serves: 4

3 Tablespoons extra virgin olive oil1 medium onion, chopped3 large zucchini, cut into quarters length-wise and then sliced into 1/8-inchslices1 teaspoon crushed red pepper1 cup Vernaccia di Oristano*1 cup young pecorino, grated coarselysalt to taste

2/3 package spaghetti

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8/3/2019 Spaghetti With Zucchini and Vernaccia Di Oristano

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1. Warm up the extra virgin olive oil in a large (11-inch) pan over mediumheat. Add the chopped onions and cook for 3-4 minutes, until the onionssoften. Add the zucchini, lower the heat to low, sprinkle with 1 teaspoonsalt and cook for about 10 minutes. Add the Vernaccia, turn up heat tomedium-high and cook for 3-4 minutes, until the wine is reduced byabout 1/3 and the alcohol has evaporated. Turn the heat down to very

low and continue to cook for another 5 minutes for the flavors to blend.

2. In a large pot, heat up 1 gallon of water and add 1 Tablespoon sea salt.When the water comes to a boil, add the spaghetti and cook until thepasta is almost al dente, 1 minute less than the package instructions.Drain the pasta and toss with the zucchini. Take the pasta and zucchinioff the fire, add the pecorino and toss for the cheese to start melting.

3. Serve with toasted pane carasau.

4. The dish pairs perfectly withContini Karmis BianoTharros.

*If you cannot find Vernacciadi Oristano, you can useVermentino or another whitewine with fresh green flavors,but Vernaccia has a

concentration that gives thisdish richness.

Click here to learn more about Viktorijas food and wine project.

For more tasty recipes visit www.olivacooking.com.

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