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1
Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to the pan.
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2
Mince in the garlic and season with salt and pepper.
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3
Cook over a low to medium heat for about 45 minutes, stirring every now and again.
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4
When they are ready the zucchini will have sweated downif youll forgive the expressionbut still retain some color and shape.
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5
In other words, youre looking for a certain mushiness without going so far as out-and-out pulp.
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6
Not that it matters: if you forget these are on the stove and let them cook until they reach the state of pure, undifferentiated sauce, you will still have something pretty heavenly on your hands.
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7
Besides, in Sicily, you will find that different cooks have different preferences: as ever, there is no one way to cook the same thing.
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8
While all this is going on, warm the Marsala, pour it over the sultanas and leave them to plump up for about 15 minutes, or longer if you want.
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9
Once the zucchini are cooked, stir the sultanas and their amber juices into them.
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10
Taste for seasoning.
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11
Toast the pine nuts by cooking them in a dry frying pan until they turn a golden brown, and remove to a cold plate.
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12
Cook the pasta according to package instructions, then drain and tip into a warmed bowl.
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13
Add the zucchini mixture and fold and toss to combine.
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14
Sprinkle over the pine nuts, Parmesan and most of the chopped parsley and toss everything gently together again.
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15
Sprinkle with the remaining parsley and take to the table.
