- Ziti Boiler/Boil Pot: Ideal for boiling large quantities of pasta efficiently, ensuring perfect al dente texture.
- Pasta Roller: For those who enjoy homemade pasta and might need to make it from scratch if desired.
- Chef's Knife: A versatile tool essential for chopping ingredients like zucchini, garlic, and any additional vegetables or meats called for in the recipe.
- Cutting Board: Protects countertops while providing a sturdy surface for cutting various ingredients safely.
- Mandoline Slicer: Great for evenly slicing zucchini into thin, consistent pieces perfect for roasting.
- Oven-Safe Baking Dish: For baking the assembled dish in the oven at high temperatures without risk of damage to non-oven safe pans.
- Measuring Cups & Spoons Set: Ensures precise measurements of ingredients, which is crucial in cooking to achieve the desired flavor balance.
- Salad Spinner: For washing and drying vegetables like zucchini quickly (though not directly used in this recipe).
- Spatula: Useful for flipping or mixing ingredients, and especially handy when assembling ziti without pasta sticking together or breaking.
2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
12 garlic cloves, peeled, halved
8 large shallots, halved, thinly sliced
7 tablespoons olive oil, divided
1/2 teaspoon dried crushed red pepper
2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved
1 cup chopped fresh basil, divided
3/4 cup grated Pecorino Romano cheese
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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