Ingredients
Equipment
Method
- Slice the zucchini thinly and halve the tomatoes. Thinly slice the garlic.
- Boil a large pot of water for the pasta. Heat 3 tablespoons of olive oil in a sauté pan over medium heat.
- Add the zucchini and tomatoes to the pan. Season with salt and cook for 8-9 minutes, stirring occasionally, until the tomatoes burst and the zucchini is tender.
- Salt the boiling water and add the pasta. Cook for 6-7 minutes, or until al dente.
- Add the garlic and red pepper flakes to the zucchini mixture and cook for 2-3 minutes. Pour in the wine and simmer for 3-4 minutes until reduced. Season with salt to your preference.
- Stir the torn basil into the pan.
- Transfer the cooked pasta to the pan using a slotted spoon. Add a splash of cream or coconut milk and a splash of salted pasta water. Stir to combine, adding more cream and pasta water as needed to reach your desired creaminess.
- Serve the pasta in bowls, topping with parmesan cheese and black pepper if desired.
Notes
This recipe is a celebration of fresh summer produce. Feel free to experiment with different types of tomatoes or add other seasonal vegetables like bell peppers or spinach. For a vegan option, ensure you use coconut milk and omit the parmesan cheese.