Bucatini with Zucchini, Ricotta and Fennel Seeds

This IS comfort food! A lot of good flavors and textures coming together - the sweetness of the zucchini, savoriness of the onions, the lemony basil, grassy parsley, little bit of licorice in the fennel seeds, buttery parm, creamy ricotta, thick chewy bucatini, the pop of heat from the chili. It all works. Nice!  Best made in the summer when the zucchini and basil are at their peak..

Ingredients:

1 box bucatini pasta

2  medium zucchini cut into 1/2 " half moon pieces 

1 medium sweet onion chopped

3 cloves garlic minced

1/2 cup fresh basil shredded 

1/2 cup olive oil divided

1 tablespoon fennel seeds

1/4 cup fresh flat leaf parsley minced

1/2 cup ricotta

1/2 cup Parmigiano Reggiano (use the real stuff)

Optional - 1 small chili pepper, cut into thin rings - about 1/2 teaspoon or to taste

Pasta water as needed

In a large skillet saute the onion and garlic in olive oil until golden. Remove to a bowl.

In the same pan, add a little more olive oil and saute the zucchini until well browned on both sides.

Return the onion back to the pan with the zucchini.

Add the basil, parsley, chili and fennel seeds. Turn down the heat to low to keep warm.

Meanwhile cook the bucatini

When the bucatini is done, add it to the pan with the zucchini and onions.

Stir in the ricotta and Parmigiano. Add pasta water as needed.

Serve with grilled Italian sausage and a mixed greens salad.