Ingredients for 2 servings:
- 100g of Cavatelli Pasta Forte
- 4 round courgettes
- 300g of Piccadilly tomatoes
- Parmigiano Reggiano
- one clove of garlic and one fresh chilli pepper
- basil, parsley, salt, pepper to taste
Boil the courgettes for a few minutes in salted boiling water.
Once they reach the desired consistency, cut off the part containing the stem and set it aside. Hollow out the courgettes and let them drain upside down on a clean cloth.
If the courgette pulp doesn't have too many seeds, add it to a sauté of olive oil, garlic, and chilli, and let it flavour. Add the Piccadilly tomatoes and basil, cover, and let the sauce reduce over moderate heat.
Meanwhile, drain the Cavatelli Pasta Forte al dente, dress them with the sauce, and sprinkle with a generous handful of Parmesan.
Place the courgettes in a pan or pressure cooker, where the bottom has been coated with sauce; then fill them with the dressed Cavatelli and cover them with their courgette *hat*. Close with the lid and cook for another 5 minutes.
Once cooked, place them on individual plates along with the sauce, garnished with a few sprigs of parsley.
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