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Friday, August 22, 2014

A Taste of Tradition: Pasta "Goo-Gootz"

For the past couple of weeks I have been recovering from a concussion, so the blog has been bare! However, while we are still soaking up the last rays of summer, I wanted to be sure to post this light and easy recipe! It is also a part of the "Taste of Tradition" series that I am doing in honor of my Nonna's Italian cooking!

Now, you may be wondering what the heck Pasta Goo-Gootz is... (Don't worry, the concussion has not made me go insane - I was already there)! Googootz is really just a way to pronounce the name of the Italian Cucuzza squash! However, since you may not have Cucuzza squash readily available, zucchini squash is most commonly used, and it is just as yummy!

Pasta Goo-Gootz

-2 to 3 zucchini (if they are smaller, use 3), cubed
-1 large or 2 medium tomatoes, diced (you can also use a small can of diced tomatoes)
-1 large onion, chopped
-2 cloves of garlic, minced (optional)
-1 box of penne pasta
-1 tablespoon of butter
-Olive oil for drizzling
-Salt and pepper to taste
-Parsley for garnish

In a large saute pan, heat a little olive oil (about a tablespoon) and the butter.  Add the onions and saute for a couple of minutes before adding the garlic.  Then, toss in the zucchini and season with a little sprinkle of salt and pepper.  Cover with a lid and let cook for about five minutes before adding the tomatoes.  After about five minutes, toss in the tomatoes and continue cooking until the zucchini chunks are softened and the tomatoes start to soften.  This whole process only takes about 10-15 minutes.  Set aside.

Meanwhile, bring a pot of water to a boil and add a little salt.  Cook the pasta in the water until tender (about 8-10 minutes).  Drain the pasta and return the pasta back to the pot.  Immediately pour the "googootz" mixture over the pasta and toss to combine.  Drizzle a little more olive oil if needed.

Garnish with parsley and serve with a glass of white wine or a dry rose! Enjoy!

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