Rigatoni and Yellow and Green Zucchini

As you can see from the photo, the rigatoni are quite large.  In our town, they are referred to as "Maniche di Prete" (Priest's sleeves) or depending which town you go in Abruzzo, they are also called "Maniche di Frate" (Monk's sleeves) or "Maniche di Suora" (Sister's sleeves). 

Ingredients

2 yellow zucchini (sliced)

2 green zucchini

1 lb. Rigatoni pasta

1/3 cup olive oil

1 onion chopped

4 fresh tomatoes (if available) or 1 can of tomatoes

Parmiggiano Reggiano

Salt and pepper to taste

In a pan, add olive oil and saute' onion until golden.  Add chopped tomatoes and simmer for 10 minutes.  Add sliced zucchini and continue to cook over low heat until tender.  In the meantime, cook pasta and drain.  Pour zucchini sauce over the pasta and shave some Parmiggiano Reggiano.