Rigatoni with Charred Zucchini & Smoked Mozzarella

By á-70803

Ingredients

• 1 lb zucchini
• 4 tbsp EVOO
• 3 cloves garlic, minced
• 1/2 small red onion, thinly sliced
• 1 cup jarred roasted red peppers, drained and cut into 2 by 1/4 inch strips
• 1 tbsp red wine vinegar, plus more for taste
• 1 lb dried rigatoni
• 4 oz smoked mozzarella, cut into 1/4 inch dice
• 4 tbsp thinly sliced fresh basil leaves
• S&P

Preparation

Step 1

Slice zucchini into 1/2 inch think strips and grill with EVOO until charred. Transfer to a cutting board and let cool to the touch. Cut into bite-size pieces. Set aside.

Pour EVOO into a large skillet and heat over medium heat until hot but not smoking. Add garlic and onion and cook, stirring often, until onions are soft, about 6-8 minutes. Add red pepper slices and vinegar, stirring well to combine, and cook for 2 minutes. Add zucchini pieces to skillet and stir well. Reduce heat to low and keep warm.

Cook rigatoni until al dente. Reserve 1/2 cup pasta water and drain pasta in a colander. Immediately transfer pasta to a large serving bowl.

Add zucchini mixture and mozzarella cheese to hot pasta, tossing well to combine. If mixture seems dry, add small amounts of reserved pasta water to reach desired consistency. Garnish with basil and serve immediately.