Pennette Mille Aromi

I can provide you with a recipe for pennette rich in aromas and flavors that satisfy both the palate and the nose. Remember that, for the best results, it is important to use fresh aromatic herbs.

Ingredients

• 350 g pennette
• 2 garlic cloves
• 2 zucchini
• 200 g cherry tomatoes
• 1 chili pepper (optional)
• A bunch of fresh basil
• A bunch of fresh parsley
• A sprig of rosemary
• A few fresh mint leaves
• 4 tablespoons extra-virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Wash and slice the zucchini into thin rounds or half-moons.
2. Halve the cherry tomatoes.
3. In a large skillet, heat the extra-virgin olive oil and add the garlic cloves cut in half, allowing them to turn golden.
4. Add the zucchini to the skillet and sauté until lightly golden.
5. Remove the garlic cloves if you prefer to avoid too strong a flavor, then add the cherry tomatoes and chili pepper (if using), and cook for a few minutes.
6. Meanwhile, bring salted water to a boil for the pasta and cook the pennette according to the package instructions.
7. While the pasta cooks, add the chopped aromatic herbs to the skillet with the zucchini and tomatoes, and let the flavors meld.
8. Drain the pasta al dente and transfer it to the skillet with the sauce, tossing everything for a few minutes so the pasta absorbs all the aromas.
9. Adjust salt and pepper to taste.

Plate the Pennette Mille Aromi and, if desired, sprinkle with additional chopped fresh parsley or basil. Serve hot to best appreciate the bouquet of aromas.

Curiosities

Aromatic herbs are a fundamental feature of Mediterranean cuisine and also offer health benefits. Each herb has its ideal moment to be added during cooking: basil and mint, for example, express their aroma best when added almost at the end of cooking.