Zucchini Pasta

This is a regular for us: Zucchini Pasta. The browned zucchini almost taste like a meat sauce. It is a delicious pasta especially appropriate for you vegetarians. The zucchini is sliced very thin and sautéed until dark and crisp. They cook down to very little, so start with a lot of zucks. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe.

We started with a fresh Tomato Brochetta. I remember well when we were in Barcelona, Spain the Pan con Tomate (the Spanish term for Tomato Brochetta) that we would eat on the street after purchasing from vendors. This is a great recipe with a very clever way to separate the tomato pulp from the skin. I loved it!

Pan con tomate

Jose Andres

Tomato bread

Serves 4

Ingredients:

2 big ripe tomatoes (about 1/4 pound)
2 slices rustic sourdough bread, toasted
Spanish extra-virgin olive oil to taste
Salt and pepper to taste

Directions:

Cut the tomatoes in half.
Place a grater over a large mixing bowl.
Rub the open face of the tomato into the grater until the flesh is gone. Discard the skin.
Whisk the olive oil into the bowl.
Season to taste with salt and pepper.

To finish:
Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil.