I have a confession. I can’t spell. Seriously, you would think someone who reads as much as I do, would naturally be a good speller. Nope. I am living proof that a fairly intelligent human being, who reads and speaks intellectually, has to rely heavily on spell checkers to sound as intelligent when writing. It doesn’t matter how many times I have read the word or written it, each time is like a brand new day for me.
Why am I telling you this? Zucchini. Every single time, I have no clue whether there are two c’s or two n’s. Every single time, I invariably try the two n’s first, and when nothing shows up, I try two c’s. If I had a nickel (which by the way, I tried to spell nikle) for every time Google responds with, “Did you mean…..” it would equal winning the lottery.
This recipe for Linguine with Zucchini, Garlic, Black Olives and Toasted Breadcrumbs comes from Martha. I thought it was okay. It was a great way to use up some wonderful, fresh, organically grown zucchini, but it was rather lackluster. One problem though was that I didn’t have any breadcrumbs, so I subbed Parmesan cheese. I think the breadcrumbs would have added a better flavor and texture. I will try it again with breadcrumbs, because I do like the sound of all the ingredients.
Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs
Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.
Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.
This will be my entry for Heart ‘n Soul Blog Hop.