Bucatini with Sautéed Zucchini and Onions (Bucatini con Zucchine e Cipolle)


This is my sister Rosemary's absolute favorite pasta dish! It must be served with bucatini- the long, thick spaghetti with the hole in the center that whistles as you suck it into your mouth. Try it with grated Romano, which has a sharper flavor than Parmesan.



  • 6 tablespoons extra virgin olive oil
  • 2 pounds of small zucchini, ends removed, sliced into ¼ - inch rounds
  • 1 medium onion, slivered
  • 1-pound bucatini pasta or spaghetti
  • 1-cup fresh basil leaves, torn into small pieces
  • Salt and freshly ground pepper to taste
  • 1/2 cup freshly grated Parmesan or Romano cheese


  1. Choose a sauté pan large enough to hold the zucchini in one layer. Add 4 tablespoons of the olive oil and turn the heat to medium high.
  2. Add the zucchini and sauté, turning them over frequently until they become a light brown color on each side.
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