Gragnano is a small town South of Naples that is said to be the birthplace of dried pasta. This is where Faella produce their artisinal Bronze drawn pasta from local wheat. Pastificio Faella is one of those unique family businesses that remain unaffected by time and are faithful to the original product. Penne Rigate is distinguished from Penne by it ridges or rigate that run the length of the cylindrical shape. The ends are almost always cut diagonally. The name is derived from penna, which is Latin for feather or Quill. Have a go at cooking this really easy and quick recipe courtesy of Taste.com.au

Penne with zucchini, lemon, ricotta & Parmesan

Preparation Time
10 minutes
Cooking Time
15 minutes

Ingredients (serves 4)

    * 500g dried penne
    * 750g zucchini, ends trimmed
    * 80ml (1/3 cup) extra virgin olive oil
    * 2 large garlic cloves, crushed
    * Grated zest of 2 lemons
    * 250g full fat ricotta, crumbled
    * 1 cup chopped mixed herbs, to include basil, chives and parsley
    * 35g (1/3 cup) freshly grated parmesan
    * Salt & pepper
    * Extra parmesan, to serve

Method

   1. Cook pasta in a large pan of lightly salted, boiling water and return to the boil. Cook for 10-12 minutes until just cooked. Drain well and return to pan.
   2. Meanwhile, cut zucchini into 5mm thick slices. Heat the oil in a large frying pan and fry the zucchini, garlic and lemon zest with some salt and pepper over a medium heat for 5-6 minutes until lightly golden.
   3. Stir into the drained pasta with the lemon juice, ricotta, herbs and parmesan. Season to taste and serve with extra grated parmesan.