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Italian Organic Oregano is 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 Italian recipes.
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
Penne with Zucchini and Caramelized Onions
Penne with Zucchini and Caramelized Onions
(Penne con Zucchine e Cipolle Caramellate)
 
 
Ingredients:
 
20 zucchini blossoms, stems removed (about 3 ounces)
3 cups 1/4-inch cubes zucchini (about 3 medium)
1 large onion, thinly sliced
2 tablespoons (1/4 stick) unsalted butter
3 and 1/2 tablespoons extra-virgin olive oil, divided
1 and 1/4 pounds tomatoes, seeded, coarsely chopped
8 ounces Penne pasta
1 teaspoon dried crushed red pepper
1/4 cup grated Parmigiano cheese
1 tablespoon finely chopped fresh Italian parsley
 
Directions:
 
Gently rinse and dry zucchini blossoms.

Melt butter in large skillet over medium heat.

Add onion, sprinkle with salt, and saute until golden, about 20 minutes.

Set aside.

Cook penne pasta in a large pot of boiling salted water until 'al dente', stirring occasionally.

Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to pot.

Meanwhile, heat 1 and 1/2 tablespoons olive oil in large nonstick skillet over medium-high heat.

Add zucchini blossoms and saute until wilted, turning, about 1 minute.

Transfer to paper towels and gently blot.

Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat.

Add zucchini cubes.

Sprinkle with salt and saute until crisp-tender, about 3 minutes.

Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture.

Saute 2 minutes.

Season with salt and pepper.

Add vegetable mixture and 1/4 cup reserved pasta cooking liquid to pasta and toss to coat, adding more liquid if dry.

Stir in cheese.

Transfer pasta to large serving bowl.

Top with blossoms and sprinkle with parsley. Serves 4.
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