The following rigatoni with diced zucchini, mushrooms, and anchovy recipe is a variation of a dish we prepared in the late Winter. This dish makes use of high quality cured (in olive oil and red pepper flake) anchovies and finely diced vegetables and garlic. The flavor of the pasta dish will knock your socks off and leave you befuddled and asking how such simple ingredients can lead to such a great tasting dish; a common occurrence when cooking high quality, and simple, Italian food.
- Handful of crimini or stock mushrooms, finely diced
- 1 large zucchini, finely diced
- 4-5 cloves of garlic finely diced and minced
- 3-4 cured anchovies, finely chopped
- 1 bunch of parsley, finely minced
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
- Grated Grana Padano
- 1/3 of a pound of Colavita large rigatoni pasta
Begin by heating a large pan and adding 3-4 tablespoons of extra virgin olive oil. First, add the zucchini,garlic, and anchovy and saute over a medium flame (making sure to breakdown the anchovy). Next, add the mushrooms and half of the minced parsley and cook further. Season with Kosher salt and freshly ground pepper (being careful to taste for salt given the anchovy). Cook and drain the rigatoni and save some of the starchy pasta water. Bring the pasta to the pan with the sauce or condiment and mix well over a low flame. Add a bit of pasta water and the remaining parsley and mix well. Add a bit more extra virgin olive oil (if needed) and stir well. Plate and grate fresh Grana Padano or Parmigiano-Reggiano over the pasta.