Red and green spaghetti

Method

1. Cook the spaghetti in plenty of hot salted water.
2. In the meanwhile, heat the olive oil in a little frying pan and add the cheek lard sliced into strips.
3. Simmer over low heat for a few minutes, so that the cheek lard releases some of its fat.
4. Add the washed and cross cut zucchini, let them absorb some flavour and then add the finely chopped dried tomatoes.
5. Sauté for a few minutes, then take off the heat. Drain the pasta al dente and quickly pan-fry over high heat with its dressing, before serving.

Chef's tip

Want to turn the recipe vegetarian/vegan? Then just leave out the cheek lard! You can replace it with thinly sliced almonds, or pine nuts, or just leave it like this. Grated Parmesan cheese tastes amazing on this dish too!

Serving suggestion

Goes well with vegetable and meat dishes.

Wine selection

Negroamaro, Nero d'Avola, Primitivo or Vermentino.

Family tip

You can make this dish with fresh pasta too, like for instance with Giovanni Rana

Dish history

This quick, easy and delicious recipe is a real must try, the typical 'dinner-fixer' for an impromptu evening with friends or lunch with your family. In Italian cuisine - as in life, most of the time - the simplest things are the best! Enjoy this mouth-watering, incredibly yummy pasta dish and have fun creating your own versions!