When you enter the pasta section of an Italian store or supermarket, there is a wide selection of pasta products.
The majority of pasta products are made from semolina, some are made from rice.
The different shapes and cuts are of special significance to Italian dishes.
For example, spaghetti on Monday, tortellini on Tuesday, cannelloni on Wednesday, penne on Thursday, fusilli bucati on Friday.
Pasta is basically cooked in a uniform manner.
Bring a pot of water to a boil, add pasta, salt, and cook until tender to your taste.
I wrote a booklet titled, Pasta, which explains the cooking of spaghetti, penne, etc.
Our recipe is for small tube pasta or Mezze Maniche Rijate.
Penne, tortellini, fusilli, spaghetti and cannelloni require extra skills when cooking.
However, the small tubes variety is very simple to cook.
Boil the water, add a handful or two of pasta tubes.
Add salt to taste and cook for 9 minutes.
Drain the water by pouring into strainer or colander.
Do not remove the pasta from the strainer.
Pour 3 to 4 tablespoons of Extra Virgin Olive Oil into a frying pan.
Add a few slices of Zucchini cut in small pieces, and a couple cloves of finely chopped garlic. Pour over the pasta tubes sitting in the strainer.
Holding the strainer by the handles, shake the contents a couple times until the Olive Oil penetrates the tubes.
Transfer to a serving plate, as per photo.
You may consume as is or add some Parmesan or Romano Cheese.
Sliced cheese is not suggested because it melts into the dish, and forms a gluelike consistency which causes the pasta to stick together.
Did you know that certain people in the world, not necessarily Italians, eat pasta up to 3 times a day?
I was one of them because I enjoy pasta in any format until the doctor told me to reduce my pasta consumption.
When I created this dish in order to capture an image of it (take a photo of the dish) and publish this recipe, upon completion of the photo process, I suddenly had the desire to "gobble" it up.
I ignored the advice of my doctor and I certainly enjoyed this dish of pasta with a generous helping of Romano Cheese.
(I guess once my doctor reads this, I will be receiving a call from him.)
Spyros Peter Goudas