Pasta alla Mariona
Pasta Marion’s Way
Zucchini Tomato Sauce
by James Belardo
“Pasta all Mariona” is a recipe created as a tribute to my grandmother, Marion. She was my greatest culinary influence followed closely by my mom.
3-4 small/medium zucchini, sliced diagonally.
3-4 fresh plum tomatoes, peeled and roughly cut into cubes
1 can (28 oz.) San Marzano Plum Tomatoes (hand crushed)
1 small onion
2-3 cloves garlic
juice from 1/2 lemon
1/2 cup chopped fresh basil
2-3 bay leaves
1 cup white wine (Pinot Grigio)
Extra Virgin Olive Oil
Salt and Pepper – to taste
Peperoncino Fiocchi (hot pepper flakes) – optional
*1/2 lb. pancetta cut into small cubes – optional
Fusilli Lunghi, Fusilli
Penne lisce or penne regate
2. Preheat 2-3 tablespoons of olive oil in a small dutch oven or sauce pot. Sauté the onions and when turning a bit translucent, add the diced garlic and the optional Peperoncino Fiocchi (hot pepper flakes) or hot pepper.