Ed’s Pasta with Zucchini Sauce

Grazie al dottore Edgerton della Universìta de Parsley per questa ricetta meravigliosa che ha trovata in Roma.

Finely slice 1/ 2 onion. Sweat gently in a little olive oil, with some salt.

Chop or slice some courgettes, add to pan, and continue to sweat.

Cover the pan tightly and turn the heat right down. Cook for a whole hour, by which time the courgettes will have reduced to a sweet, succulent, unctuous sauce. If they’re still a bit lumpy, beat with a fork.

(I like to add some fresh or frozen peas at the last minute. Don’t overcook them - just barely heat them through.)

Use as a sauce for fresh tagliatelle. Top with freshly grated parmesan, black pepper and chopped parsley. Serve with a leafy side salad.

(We had this last night. It was ace).

Another fine mess from Flaming Pie....

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