A classic revisited without fish, using only vegetables and herbs.
Ingredients:
320 g pasta (bucatini or spaghetti)
2 medium zucchini, sliced into rounds
1 white onion
1 fresh wild fennel (or fennel seeds)
100 g raisins
50 g pine nuts
1 ripe tomato, diced
Sette Templi extra virgin olive oil to taste
Salt and pepper to taste
Preparation:
Sauté the finely sliced onion in Sette Templi oil until golden.
Add the zucchini and fennel and cook over medium heat.
Add the raisins and pine nuts, let them flavor.
Add the diced tomato, adjust salt and pepper, and cook until the zucchini are tender.
Cook the pasta in salted water, drain it al dente and toss with the vegetable sauce.
Serve with a drizzle of raw oil to enhance the aroma.
