Begin the “Grooved macaroni with zucchini, pancetta and olives” recipe by sautéing the diced zucchini (without salt) and the diced cured pancetta with a drizzle of oil until golden, then set aside.
Next, fry the garlic in the remaining oil over medium heat, add the crumbled chili, black olives and tomato sauce. After one minute, pour in the white wine, mix well with a wooden spoon and allow it to reduce.
Meanwhile, cook the pasta with a pinch of salt and oil until al dente. Drain and add it to the pan, mixing well until fully coated.
Finally, add the pancetta and zucchini, mix everything well and serve the dish.
