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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Farfalle with Zucchini
Farfalle with Zucchini
(Farfalle con Zucchini)

6 small zucchini
2 teaspoons salt
2 cups packed fresh basil leaves
1 lb farfalle pasta
1/4 cup extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup finely grated fresh Parmigiano-Reggiano plus additional for serving

Cut zucchini crosswise into 1/8-inch thick slices and in a colander toss with salt.

Let zucchini stand to drain 45 minutes.
Pat zucchini dry.

While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle pasta.

Cook pasta in boiling water until 'al dente' and ladle out and reserve 1 cup pasta cooking water.

Drain pasta in colander.

While pasta is cooking, in a deep 12-inch heavy skillet heat olive oil over moderately high heat until hot but not smoking and saute zucchini, stirring occasionally, until golden and tender, about 7 minutes.

Reduce heat to low and stir in half of basil.

Stir in pasta and butter and gently toss until butter is melted.

Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry).

Stir in 1/2 cup Parmigiano-Reggiano cheese, remaining basil, and salt and pepper to taste.

Serve pasta with additional cheese. Serves 4 as a main course or 6 as a first course.
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