Shelly's Recipe

PASTA VECCHIA NAPOLI

Category: Pasta - Meat

2 tbsp olive oil
1/2 cup finely chopped onion
1 small to medium zucchini cut into 1/2 inch dice
2 cloves garlic, minced
6 oz smoked pancetta cut into 1 inch long thin sticks
1 (14 oz) can pureed tomatoes
1/3 cup chopped fresh basil
Salt & pepper
1/3 cup heavy cream
1/3 cup fresh chopped parsley
1 lb dried pasta

1/3 cup grated pecorino cheese

In a heavy saucepan, heat the oil and add the pancetta. Cook until the pancetta is lightly brown and beginning to crisp. Add the onions, and cook until the onions are soft and translucent. Add the zucchini and cook until tender crisp. Next add the garlic and cook only until it begins to sizzle. Add the tomatoes, basil, salt and pepper and cook for ten minutes. Add the cream and mix well. Keep the sauce warm over low heat.

Cook the pasta in a large pot of boiling, salted water until it is al dente. Drain, and toss the pasta with the sauce and fresh parsley. Serve in individual bowls offering the cheese at the table. Serves 4