400 g of Fresh Stuffed Pasta is a generous serving for 2 people. 11-13 minutes. But test it. 10 is not sufficient because of the overlap points being so thick.
Zucchini Puttanesca Sauce
1 c plain Red sauce or Canned Chopped Tomatoes
1 c grated Zucchini
1 shallot or 1/2 Red Onion
2-3 cloves Garlic, minced
1-2 T brine cured Capers, drained
2-3 oil cured Anchovie filets, chopped
1 c Cherry Tomatoes or 3 Roma Tomatoes, chopped
1/2 T dried Basil
1 t dried Oregano
Salt and Pepper
In a large sautee pan, heat 1-2 T olive oil on medium. Sautee the Shallot until soft, 1-2 minutes. Add the Zucchini and Tomatoes. Sautee for a few minutes until the veg are softened slightly.
Add the Garlic, Capers, Anchovies and dried herbs. Stir for a 1 minute and add the canned tomatoes. If it starts to appear dry. Add some of the pasta cooking water.
Let simmer for at least 10-15 minutes.
When the pasta is ready. Spoon the pasta directly into the sauce with a slotted spoon. Do not try too hard to drain all the water away.
Serve drizzled with some nice Extra Virgin Olive oil and freshly grated Parmesan Cheese.
MMMMM the Anchovies will melt away and add a nice depth of flavour often referred to as umami. The capers at that bright tartness known of Puttanescas. We did not have Olives in the house which D blamed on my snacking. This was yummo none theless. The Ricotta and Sundried Tomato Tondi from Duso's on the other hand were rather bland and the ricotta had that familiar sort of dried, mystery paste quality to it. I'll skip it for a Mushroom next time. I prefer to make my own stuffed Ricotta pastas. MMMM