Rigatoni With Zucchini Slices
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped fine|
|Zucchini||4 Small, sliced thin|
|Onion||1 , sliced thin and circles separated|
|Ripe tomato/1/2 cup chopped canned italian plum tomatoes||1 Large, peeled, seeded, and cut into 1/2-inch cubes|
|Finely chopped fresh basil/1 tablespoon dried basil||2 Tablespoon, dried|
|Red bell pepper||1 Small, diced|
|Hot red pepper flakes||1⁄2 Teaspoon|
|Freshly ground black pepper||1|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Grated asiago cheese||1⁄2 Cup (8 tbs), coarsely freshly|
1. In a 1 1/2 or 2 quart casserole or a saucepan that has a tight-fitting lid, heat 1 tablespoon of butter and the oil and allow it to get bubbly. Add the garlic and saute 1 minute, then turn the heat off.
2. Arrange half the zucchini slices in the bottom of the pan, top with the onion slices, tomato, basil, sweet red pepper, salt and pepper to taste, and, if you wish, some red pepper flakes. Top with the remaining zucchini slices. Season with salt and pepper again. Add the chicken stock, cover tightly, let the zucchini come to a fast boil, and then simmer on very low heat for 15 minutes. If the zucchini is very fresh, it will take only 10 minutes, so check the cooking every couple of minutes. When the zucchini are al dente, sprinkle one fourth of the cheese overall and set aside. This dish can be cooked 1 or 2 hours before serving and reheated quickly.
3. Cook the rigatoni until al dente. Drain well and return the pasta to the pot in which it cooked. Add the remaining 2 tablespoons of butter and mix. Add the remaining cheese and mix well.