- 2 medium-sized zucchini, cleaned and cut into thin slices
- Coarse grained salt
- 2 lbs ripe fresh tomatoes, seeded and cut into 1 inch pieces
- 1/2 cup olive oil
- 1 cup lukewarm chicken or beef broth
- 1 large pinch of ground saffron
- 4 oz Prosciutto in one piece, cut into 1 inch cubes with all the fat removed
- Salt and freshly ground pepper
- 1 lb Penne pasta
Soak the zucchini in a bowl of cold water with coarse salt added for one half hour.
Bring a large pot of cold water to a boil over medium heat.
Drain the zucchini and rinse under cold water to remove all the salt.
Put tomatoes in a glass bowl, add 1/4 cup of oil and mix well.
Heat the remaining 1/2 cup of oil in a large skillet over medium heat, add contents of bowl to skillet, raise heat and sauté for 5 minutes, stirring every so often with a wooden spoon.
Dissolve the saffron in the broth and add it to skillet.
Add coarse salt to the pot of boiling water, then add the pasta and cook for 8-11 minutes, depending on brand. This is one minute less than for normal “al dente”.
Add Prosciutto to skillet and lightly season with salt and pepper. Sauté for one minute, drain the pasta and add it to skillet. Mix very well and cook for one minute more.
Sprinkle parsley leaves over and transfer to a large warmed serving platter.
Serve immediately with optional freshly grated Parmesan cheese.