(Orecchiette [Little Ears] With) Zucchini And Tomato

Bel Mondo restaurant, Sydney
Servings: 4 - 6
Preparation Time: 30 minutes

2 Leeks, cleaned and cut into Rounds
2 clove Garlic, minced
2 Or 3 medium zucchini, cut Into 1/2 cm semi-circles
1 Tbsp extra virgin olive oil
120 grams of tomato sauce (original recipe recommends: 600 g Tomatoes,
ripe, chopped
2 tsp of dried parsley (original recipe recommends: 1 Handful flat-leaf
parsley Roughly chopped)
1 dash pepper
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200 grams of whole wheat orrecchiete or other short pasta
1 tsp sea salt

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Grated Parmesan or pecorino to taste (30 grams)


Fry the leeks, garlic and zucchini in the olive oil for half a minute.
Add the tomatoes and simmer for 8-10 minutes.

Meanwhile, fill a large pot with water and bring to the boil, add the
pasta and cook until al dente.

Add the parsley to the tomato mixture and season.
Toss it with the cooked and drained pasta and serve with the grated
cheese.

Any pasta left over is perfect for lunch the next day.

Buuuuuuurp! Yep ;O)
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