As you know, I've been lamenting about the fact that we are drowning in vegetables from our garden because we can't seem to eat them fast enough! So this is not exactly a typical recipe post in the sense that I just wanted to use it to explain how you can improvise pasta dishes in the blink of an eye with just a few ingredients. In the photo above, I had three key ingredients that I needed to "get rid" of- cherry tomatoes (or pomodorini, little tomatoes, in Italian), zucchini, and homemade pancetta. To make a sauce, I threw some chopped garlic in olive oil, cut the cherry tomatoes and threw those, added about a handful of pancetta and a swirl of white wine. After a couple minutes when everything was nice and soft and the juices had left the cherry tomatoes, I added the zucchini. If you prefer a thicker sauce, you can add a dusting of flour, stir it in, and it will thicken. And voilà...you have a lovely, summery sauce to put on your pasta.
Jasmine is a former pharmacist turned freelance writer, foodie, and fashionista from Alberta, Canada living "the sweet life" in Bergamo, Italy.
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