Pasta with Zucchini and Cherry Tomatoes

Pasta with zucchini and cherry tomatoes is a light and tasty first course, typical of Italian summer cuisine. Here is the recipe to prepare this dish for 4 people:

Ingredients

• 320 g of pasta (penne, spaghetti or your preferred type)
• 2-3 medium zucchini
• 200 g of cherry or date tomatoes
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• Fresh basil (a few leaves)
• Parmesan or Pecorino cheese (grated, optional) to serve

Preparation

1. Wash the zucchini and cherry tomatoes. Cut the zucchini into rounds or sticks, depending on your preference. Halve the cherry tomatoes.

2. In a large pan, heat a drizzle of extra virgin olive oil and add the whole garlic cloves to it, letting them brown. If you prefer a less intense garlic flavor, you can remove them after browning.

3. Add the cut zucchini to the pan and sauté over medium heat for about 5-7 minutes or until they are tender but still crisp. At this point, add the cherry tomatoes, salt, and pepper and cook for another 5 minutes over medium-low heat.

4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it is al dente.

5. When the pasta is cooked, drain it and transfer it to the pan with the zucchini and cherry tomatoes. Stir well over low heat to let the pasta absorb the flavor of the sauce.

6. Turn off the heat, add hand-torn fresh basil, and if you like, a sprinkle of grated cheese.

Serve immediately to enjoy the pasta with zucchini and cherry tomatoes at its best in terms of freshness and flavor.

Curiosity

You can personalize this dish by adding, if you like, a crunchy touch with walnut granules or lightly toasted slivered almonds. Moreover, some people love to add a bit of chili pepper to give the dish a spicy kick.