Tenute Rubino > Articles > Cookbook > Laganaro pasta with courgettes and basil

Laganaro pasta with courgettes and basil

(from the book "PUGLIA Ricette, Ristoranti, Vini" – editore NEXT s.a.s. Via Rosmini, 21 – Brindisi – tel. 347.0677327 – www.nextbook.it)

Difficulty - Easy
preparation - 30 min
cooking - 25 min
Cost - Low

ingredients for 4 servings:
400 g of laganari pasta
5 courgettes
1 onion
a bunch of basil
parmesan cheese to taste
extra virgin olive oil

wine matching SATURNINO – rosato igt Salento – Negroamaro 100%

Clean and cut the courgettes into small cubes or use a wide tooth manual grater. Fry the onion in a pan and when golden add the courgettes and cook for 20 minutes. When cooked, add the chopped basil. Blend some of this sauce until it is creamy. You will put this on the bottom of the serving dish. Cook the laganari pasta in salted water and, when ready, sauté in the pan with the sauce and add the Parmesan cheese. Now prepare to serve by pouring some cream on the bottom of the dish, then add the laganari pasta on top and pour some more cream on top of it. If you want to make the dish fancier, julienne cut a courgette, fry it and use to decorate.

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