Difficulty: Medium
As a seasoned chef drawing from authentic recipes like those in Hubert's Book of Pasta for Panzani, here's how to prepare this vibrant dish:
Roast the red bell pepper directly over a flame, turning every minute until the skin is fully charred. Rinse under cold running water to remove all skin, then cut into small squares.
Peel the zucchini and dice into small cubes.
Blanch the zucchini and bell pepper in boiling water for 5 minutes.
In a large skillet, melt 20 g of butter over high heat and sauté the diced zucchini and bell pepper until golden.
Peel and deseed the tomatoes, then pass through a vegetable mill to make a smooth purée.
In another sauté pan, melt the remaining 20 g butter, add the tomato purée, and simmer briefly.
Cook the penne rigate in salted boiling water for about 10 minutes until al dente. Drain well.
Combine the pasta with the tomato purée, then fold in the sautéed zucchini and bell pepper. Stir in thyme and parsley. Season with salt and pepper to taste.
Serve on a platter. Optional: Garnish with grated Comté cheese.
Note: In Italy, pasta names are never pluralized.
Adapted from the Book of Pasta for Panzani by Hubert.
