Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes
Yield
Sauce for 1 pound dried pasta
Ingredients
4 zucchini, small (about 1 pound), cut into 1-inch thick rounds, then sliced thin, lengthwise5 tablespoons olive oil 2 large shallots, minced2 large cloves garlic, minced1 medium red bell pepper, stemmed, seeded, and cut into medium dice2 tablespoons minced fresh mint 2 tablespoons minced fresh thyme leaves, or 1 teaspoon dried thyme2 teaspoons green peppercorns, crushedTable salt 2 medium tomatoes (about 12 ounces), peeled, seeded, and sliced thin
Before You Begin
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.
Instructions
- 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.
- 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.
Time
30 minutesYield
Sauce for 1 pound dried pastaIngredients
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
Ingredients
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
Ingredients
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
Why This Recipe Works
We liked this ratatouille-like sauce recipe with buckwheat or corn pasta, or with egg noodles. The grainy, nutty flavor of these pastas contrasts beautifully with the soft, sweet vegetables.
Before You Begin
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.
Instructions
- 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.
- 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.
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