Here’s what’s in this week’s all-organic Box!

🍅 🌿 Chitarra al Pomodoro Giallo

(Serves 5-6)

Ingredients

• 1 pound chitarra pasta

• 1 can yellow tomatoes

• 2 zucchini, sliced into ribbons or diced

• shallots , thinly sliced

• 3-4 garlic cloves, crushed and roughly chopped

• 4-5 torn fresh basil

• 1 tablespoons fresh oregano, chopped

• 3 tablespoons olive oil

• sea salt & freshly ground black pepper

• shaved parmesan, to finish (optional)

Method:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the 1 pounds chitarra pasta until just shy of al dente, reserving 1 cup of pasta water before draining.

2. Soften the shallots: While the pasta cooks, heat the 3 tablespoons olive oil in a large skillet over medium heat. Add the 2 shallots, thinly sliced and cook until soft and translucent, about 4 minutes 04:00.

3. Add garlic and zucchini: Add the 4 garlic cloves, minced and cook until fragrant, about 5 minutes 05:00. Add the 2 zucchini, sliced into ribbons or half-moons and sauté until just tender, 4 to 5 minutes.

4. Build the tomato sauce: Crush the 1 can yellow tomatoes by hand into the skillet, juices and all. Season with the 1 teaspoons sea salt and 0.5 teaspoons freshly ground black pepper, and simmer until slightly thickened, about 8 minutes 08:00.

5. Toss the pasta into the sauce: Add the drained pasta directly to the skillet, tossing to coat. Add splashes of the reserved pasta water as needed to loosen the sauce.

6. Finish and serve: Remove from heat and fold in the 0.3 cups fresh basil, torn and 1 tablespoons fresh oregano, chopped. Taste and adjust salt and pepper. Serve topped with 0.3 cups grated parmesan, for serving (optional).

Bon appetit!