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| Do you ever have the urge to try different pasta shapes? I do, all the time. In fact, if you were to look on my pantry shelf right now you would see quite a few out of the ordinary shapes and sizes. What can I say I get bored with the same old same old! |
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| For my latest pasta shape adventure I tried Mezzi Ziti #9, it’s like bucatini on steroids! Thick and long but perfectly toothy tubular strands, it was an eating adventure to say the least. Don’t even think about trying to twirl this pasta around your fork, it’s not going to happen. But I guarantee you’ll be hearing a lot of slurping going on! My advice is to eat among those close to you! |
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| My sauce was created with vegetables, it was light and very flavorful. I used cherry tomatoes that I roasted with generous amounts of garlic and olive oil, cooked on foil until they burst, then added in fresh basil. The tomatoes will create a great base for your sauce. To that I added in roasted eggplant, artichoke hearts, roasted red peppers and zucchini ribbons which were quickly sauteed just until they wilted slightly. |
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| Cook your pasta according to directions then toss everything together making sure to scrape all the tomato juices off the foil lined pan. This is a light but still very substantial, meatless meal. |
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| If you want to be polite you could cut them with your fork as you eat, but it was much better slurping! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
