Cucuzza is a long, light green squash popular in Sicilian cooking. It has a mild, slightly sweet flavor that pairs beautifully with pasta. This recipe combines the delicate taste of cucuzza with tomatoes, garlic and herbs to create a simple yet flavorful dish.
Ingredients:
-1 lb (450g) pasta (such as penne, rigatoni, or spaghetti)
-1 medium cucuzza squash (about 1-2 feet long), peeled and diced
-3 tablespoons olive oil
-1 medium onion, finely chopped
-3-4 cloves garlic, minced
-1 can (14 oz or 400g) diced tomatoes (or 3-4 fresh tomatoes, diced)
-1/2 cup (120ml) chicken or vegetable broth
-1/4 teaspoon red pepper flakes (optional)
-Salt and pepper, to taste
-1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)
-1/4 cup fresh parsley, chopped
-Grated Parmesan cheese, for serving
Instructions:
Prepare the Cucuzza: Peel the cucuzza squash and cut it into small cubes. If the cucuzza is large, remove any seeds from the center.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.
Add the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant.
Add the Cucuzza: Add the diced cucuzza to the skillet and cook, stirring occasionally, for about 5-7 minutes until it starts to soften.
Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and the chicken or vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes, or until the cucuzza is tender and the sauce has thickened. Season with salt and pepper to taste.
Combine with Pasta: Add the cooked pasta to the skillet, along with the reserved pasta water if needed to loosen the sauce. Toss everything together until the pasta is well coated with the sauce.
Finish the Dish: Stir in the chopped basil and parsley. Cook for an additional 1-2 minutes to combine flavors.
Serve: Serve the pasta hot, topped with grated Parmesan cheese and a drizzle of olive oil if desired. Enjoy!
Tips:
Cucuzza can sometimes be found at Italian markets or specialty stores, especially in late summer. If you can’t find cucuzza, zucchini is a great substitute.
For added richness, you can stir in a tablespoon of butter or a drizzle of extra virgin olive oil just before serving.
Buon appetito!
