Pasta Sauce: Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint

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Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint

 

4 zucchini, small (about 1 pound), cut into 1-inch thick rounds, then sliced

thin, lengthwise

5 tablespoons olive oil

2 large shallots, minced

2 large cloves garlic, minced

1 medium red bell pepper, stemmed, seeded, and cut into medium dice

2 tablespoons minced fresh mint

2 tablespoons minced fresh thyme leaves , or 1 teaspoon dried thyme

2 teaspoons green peppercorns, crushed

Table salt

2 medium tomatoes (about 12 ounces), peeled, seeded, and sliced thin

 

 

 

 

 

 

1. Bring 2 quarts water to boil in a large saucepan. Add zucchini; blanch for 1

minute, drain, then plunge into ice water to stop the cooking process.

2. Heat 3 tablespoons of the oil over low heat. Add shallots and garlic, cook

until soft. Increase heat to medium, add peppers and sauté to soften slightly, 2

to 3 minutes. Stir in mint, thyme, peppercorns, and salt to taste. Add tomatoes

and zucchini; cook until tomatoes release their juices and thicken slightly, 2

to 3 minutes. Remove from heat and stir in remaining 2 tablespoons oil. Adjust

seasoning. Toss immediately with cooked pasta and serve.

 

Sauce for 1 pound dried pasta

 

Source: Cooks Illustrated September 1, 1994

Formatted by Chupa Babi: 07.02.08

 

Serve this ratatouille-like sauce with buckwheat or corn pasta, or with egg

noodles. The grainy, nutty flavor of these pastas contrasts beautifully with the

soft, sweet vegetables.

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