Difficulty: Medium – Preparation: 30 min – Cooking: 60 min
300 g of courgettes | 280 g of spaghetti | 500 g of mussels | 30 g of pecorino
semi | 6 cherry tomatoes | 100 g of olives pitted taggiasca | A couple of twigs thyme and marjoram | A clove of garlic | Extra virgin olive oil of olive | Pepper to taste | Salt to taste.
1. We boil a liter of water. With a small knife well sharp, we engrave a cross not too deep in the skin tomatoes on the opposite side of the petiole. Let’s dip them for a minute in boiling water, drain them and peel them immediately.
2. Let them into small cubes, discarding the central part, watery and rich in seeds. We wash zucchini and we cut these too cubes. We peel the garlic, let’s reduce it to mush with one garlic crusher (or mince it very finely) and join it zucchini with 30 g of extra virgin olive oil olive (about three tablespoons), a generous mince of black pepper, olives and chopped herbs. We leave to flavor for at least a couple of hours.
3. We wash the mussels and discard open ones. Let’s deprive them of all the filaments and let’s put them in a pan, we cover with a lid and put on flame high. We wait for them to open: it will take 3-4 minutes, then let’s put out the fire. We eliminate, of each mussel, the empty valve.
4. Meanwhile, let’s put in boil in a 3 liter pot of water, salt it and cook it the pasta. Let’s drain it a lot tooth, let’s pour it into a bowl and season it with vegetables.
5. With aluminum foil, we make four rectangles of about 40 centimeters long. Grease them lightly and add above each a portion of pasta. We add the mussels, dividing them between the cartocci and praying with their cooking liquid. We grate the pecorino cheese and distribute it on the pasta.
6. We carefully close the bags, so that the liquid cannot escape. We put in a preheated oven at 200 degrees for 10 minutes. We bring to the table, leaving be the diners to open the bags.