1. Prepare the turmeric:
- Peel the fresh turmeric root and blend it with a little water. If using powdered turmeric, mix it directly with water until you obtain a thick paste.
- Strain the mixture to remove any lumps.
2. Cook the turmeric pasta:
- Pour the strained mixture into a saucepan. Add a pinch of salt and the remaining water (the amount will vary depending on the size of the pot, but it should result in an intense yellow, slightly cloudy and concentrated liquid).
- Bring to a boil and cook for 9 minutes.
- Remove from heat, drain and add a drizzle of oil to prevent sticking.
3. Prepare the zucchinis:
- Slice the zucchinis thinly.
- Cook them on a griddle with a few drops of oil until golden and tender.
4. Assemble the dish:
- Serve carefully, using the pasta as a base.
- Add the zucchini slices, some black olives and grate a little cheese on top.
- Garnish with fresh basil leaves if desired.
Notes:
* As it contains no sauce, this recipe keeps very well from one day to the next.
* It couldn’t be easier!
