Spaghetti with Summer Garden Puree

By aiati

Ingredients

• 10 ounces ripe tomatoes, peeled and halved
• 1 zucchini
• 1 1/4 pound spaghetti
• 1/2 stalk celery, trimmed and cut crosswise into slices 3/4 inch thick
• Handful of fresh flat-leaf parsley leaves
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper

Preparation

Step 1

1. Sprinkle the tomato halves with a little salt. Place them cut side down in a colander for about 1 hour, to drain off excess juice.

2. Peel the zucchini, and set aside the skin. Save the zucchini to use in soup.

3. In a large pot bring 6 quarts salted water to a boil. Add the spaghetti and boil until al dente.

4. Meanwhile, in a blender or food processor, combine the tomatoes, celery, zucchini skins, parsley, olive oil, salt and pepper to taste. Process until smooth and creamy.

5. Drain the pasta and arrange it on a platter. Pour the sauce over the top and toss well. May be served hot or at room temperature.

Note: If tomatoes are not in season, use the skins of 3 zucchini with 2 fennel bulbs, sliced and blanched, or 2 celeriacs, peeled, sliced, and boiled until just tender.