Farfalle with Ligurian Zucchini and cream of Carmagnola pepper
300 g wholewheat Farfalle (or any other pasta)
2-3 zucchini (preferably Ligurian type)
1 large red pepper (preferably Carmagnola type)
Extra virgin olive oil
A pinch of assafetida
1 dry chilli pepper
Some leaves of basil and thyme
Heat the oven at 200°C. Clean the pepper and cut it in pieces. Stir with a couple of tablespoons of olive oil, a pinch of assafetida and the dry chilli pepper. Put everything in a small baking tray and bake for about 30 minutes, stirring from time to time. Once ready keep them warm. (As an alternative you can grill or sauté the peppers).
In the meantime slice the zucchini and sauté in a tablespoon oliver oil for about 5/7 minutes. Add basil and thyme and savour with salt and pepper.
Cook the pasta as per instructions on the package.
A few minutes before the noodles are ready, take 1 or 2 tablespoons of water from the pasta and mix it with the peppers until you obtain a creamy sauce which you’ll pour on the bottom of your dish. Once the pasta is ready mix it with the zucchini and serve it over the cream of peppers.