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Foglie Di Ulivo With Shrimp, Zucchini and Cacioricotta Cheese

4 servings

• 1 garlic clove, minced
• 5 tablespoons extra-virgin olive oil (divided use)
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup warm brandy
• 1 cup halved cherry tomatoes
• 1 zucchini, shredded
• 1 pound olive leaf-shaped pasta or farfalle or orecchiette
• 1 cup grated cacioricotta cheese or ricotta salata cheese

In a saute pan, saute garlic with 3 tablespoons olive oil. Add the shrimp and saute for a couple of minutes. Remove pan from flame, add warm brandy and light with a match. Return pan to heat, shaking gently until flame dies out. Add tomatoes and cook for a few minutes.

In a smaller pan, saute zucchini with 1 tablespoon olive oil over moderately high heat for 2 or 3 minutes. Add to shrimp.

Cook pasta in a big pot of salted water until it is al dente, according to package directions. Drain and add pasta to pan with shrimp mixture. Stir. Sprinkle pasta with cheese and drizzle with remaining tablespoon of olive oil before serving.

(Adapted from La Peschiera, Monopoli, Italy.)

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