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| Do you ever have the urge to try different pasta shapes? I do, all the time. In fact, if you were to look on my pantry shelf right now you would see quite a few out of the ordinary shapes and sizes. What can I say I get bored with the same old same old! |
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| For my latest pasta shape adventure I tried Mezzi Ziti #9, it’s like bucatini on steroids! Thick and long but perfectly toothy tubular strands, it was an eating adventure to say the least. Don’t even think about trying to twirl this pasta around your fork, it’s not going to happen. But I guarantee you’ll be hearing a lot of slurping going on! My advice is to eat among those close to you! |
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| My sauce was created with vegetables, it was light and very flavorful. I used cherry tomatoes that I roasted with generous amounts of garlic and olive oil, cooked on foil until they burst, then added in fresh basil. The tomatoes will create a great base for your sauce. To that I added in roasted eggplant, artichoke hearts, roasted red peppers and zucchini ribbons which were quickly sauteed just until they wilted slightly. |
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| Cook your pasta according to directions then toss everything together making sure to scrape all the tomato juices off the foil lined pan. This is a light but still very substantial, meatless meal. |
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| If you want to be polite you could cut them with your fork as you eat, but it was much better slurping! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This looks too good to be legal. Can’t wait to give it a try!
This looks fabulous, but I would never cut my pasta. Bad luck!
Love thicker pasta and experimenting with different shapes. The pics in this post are gorgeous. You might be interested in reading about a pasta course I took in Italy.
Cheers,
Larissa
Changes In Longitude
I had this same pasta this weekend with a rabbit ragu sauce I had made and froze a few months ago. A friend sent us a special bottle of red wine as a “thank you” and I knew it called for a hearty pasta meal.
I love your lighter vegetable sauce version, Marie. Perfect for summer!
I could slurp along with you on this one, Marie. Beautiful dish, and there has never been a pasta shape I haven’t liked! My Mom and great aunt used to make these; I can remember her using a long piece cut from a wire coat hanger to twirl the dough around to shape them. Sweet.
Fabulous, Marie. I bought some of this pasta in an Italian grocery the last time I was in Chicago and haven’t used it yet. This is a perfect summertime meal.
Lovely seasonal dish!
I have found that some shapes are really hard to eat though. I once had bucati – as in full-size bucatini. They were like extra-long ziti. I couldn’t figure out how to eat them. You couldn’t twirl them because they would break. If you broke them, what was the point. 😀 I never considered that pasta shapes should be somewhat practical!
I’m with you Marie. If there’s an unusual shape of pasta, I’ve got to try it. As always, your list of ingredients and execution of the recipe is another winner.
i agree, slurping pasta is so much more fun!! thanks for sharing! this looks absolutely incredible!! love the colors!
Pasta looks great! Love the title!!
LL
Oh my. This looks awesome! Bucatini is my very favorite pasta and I absolutely hate that I can’t get it here and a whole grain version doesn’t even seem to exist. Although I know I can make it myself (and have!). Your dishes are always so colorful! I love it.
I love scarfing up new pasta shapes – t’s an addiction and then figuring out what topping goes with what… Love that vegetable-pasta time is here and you make glorious use of it.
I’ve never seen that pasta before but it looks like so much fun to eat!
What glorious looking food! I love to explore pasta shapes. this one I’ve never seen. When I do find something out of the ordinary, I stock up. The cupboard is now bare.
Granora makes some nice pastas.
If you happen upon their spaghetti alla chitarra (No. 85 I believe) grab some!
I love bucatini (esp. with pasta con sarde) and this looks amazing. I will be on the lookout for it. xo
I like your selection of vegetables and they should hold up well to the huge pasta. Beautiful photos!
Keep writing…
Awesome recipe this type of pasta,and bucatini are on my list of favorites.we used to use them (dry)as straws and drink out them.thanks for sharing as usual this recipe conjured up my appetite as well as alot of fond memories.