Ingredients (Serves 4)

• 1 lb (500 g) short pasta (such as penne or mezze penne)
• 4 fresh zucchini
• 1 white onion
• 5 oz (150 g) grated Pecorino Sardo cheese
• 4 tablespoons extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Wash and trim the zucchini, then slice them into medium-thick rounds.
2. Peel and finely chop the onion.
3. Bring a large pot of salted water to a boil for the pasta.
4. In a wide skillet, heat 3 tablespoons of olive oil over medium heat. Add the onion and sauté until golden.
5. Add the zucchini, season lightly with salt and pepper, cover, and cook gently for 5–7 minutes over low heat until tender but not mushy.
6. Cook the pasta in the boiling salted water until al dente.
7. Drain the pasta directly into the skillet with the zucchini. Toss well to combine, adding a little pasta water if needed to create a silky sauce.
8. Remove from heat, drizzle with the remaining olive oil, and sprinkle generously with Pecorino Sardo. Serve immediately.