PASTINA WITH SHRIMP AND VEGETABLES

THIS DISH can be served hot or cold and it is perfect for a large buffet or party because it can be made ahead and left to sit for a bit before serving. The tomato and zucchini combination here is only one way to make this very versatile dish. You can make it with more seafood, or add anchovies and pine nuts with olives, for instance; even raisins and a pinch of cinnamon and cocoa powder with a splash of vinegar, which is very Sicilian! Any combination works, but the garlic is a must!

Serves 4

2 lbs. Shrimp

1 lb. dry pastina (ditalini, farfalline, shells, orzo, etc.)

8 cloves garlic (peeled and sliced paper thin

1/2 tsp. crushed red pepper flakes (optional)

1 bunch scallions

4 zuccini (two yellow, two green), sliced lengthwise and grilled (recipe to follow)

8 roasted tomato slices (optional) (recipe also to follow)

EVOO as needed

Devein the shrimp and leave them in their shells (optional) (let them rest in a bowl of cold water while preparing the rest of the dish)

Boil a pot of water to a boil. Add  a small handful of Kosher salt and cook the pasta. While the water is heating and past is cooking, pour enough Olive Oil to cover the bottom of a large frying pan (cast iron is ideal here). Sauté the garlic until it is golden, add the red pepper flakes if using, add the Shrimp and add a generous amount of salt if cooking with the shells, less if not. Cook until they are all an even coral color. Chop the grilled zuccini into wide chunks and add to the shrimp along with the scallions. Turn off the heat.

When the pasta is cooked, drain in a colander or sieve and add the to the shrimp. Mix thoroughly until the pasta is coated with the oil from the pan. You may need to add a little more but probably not.

GRILLED ZUCCHINI

2 whole yellow zucchini

2 whole green zucchini

EVOO

Salt and pepper

Rosemary

Lemon juice

Prepare a small bowl with salt, pepper and about 1/3 cup Extra Virgin Olive Oil. Slice all of the zucchini lengthwise and brush the oil mixture all over one side of the zucchini. Place slices on a VERY hot grill. (If you are using a grill pan on the stove, turn on the overhead fan because you will eventually have to deal with smoke.) Brush the tops with more oil and turn when ready. You will do this process one more time with the slices but changing directions to get a nice criss cross pattern on the slices. Proceed as before with all the slices and place on a plate. Drizzle with fresh rosemary and lemon juice and serve immediately or at room temperature. 

ROASTED TOMATOES

3 lbs. Italian Plum Tomatoes
Salt and pepper
EVOO
Fresh thyme

Preheat the oven to 425º.

Line a large baking sheet with parchment paper. Brush it with Olive Oil and sprinkle Kosher Salt on top of the oil. Sprinkle some thyme leaves on top of the salt.

Hull the tomatoes and slice lengthwise in thin slices. Place the tomatoes on the parchment in neat rows. You may run out of room so be prepared to use two baking sheets if necessary.

Salt and pepper the tomatoes, brush with the rest of the oil and sprinkle the remaining thyme leaves or sprigs on top. 

Place in the middle of the oven and roast for at least 45 minutes. They are done when the edges are wrinkled and brown and sizzling on the paper.

Remove from oven, allow them to cool and place them in an airtight storage container. They will keep refrigerated for about a week.