Two of the most common home-grown summer produce are tomatoes and zucchini. Harvest to your hearts' content and prepare copious amounts of this Tomato Zucchini Pasta. It's simple, it's healthy, and it's wonderfully delicious! Just one taste, and this will be a 30-minute recipe you will want to prepare repeatedly!
450gramspasta,cooked and drained (save one cup of the pasta water)
1/2teaspoondried red chili flakes,optional
2pintscherry tomatoes,or 4 cups
2wholezucchini,sliced 1/4 inch thick half moons
1/2cupgrated parmesan cheese,plus more for garnish
1/2teaspoonground black pepper
parsley or basil,chopped for garnish
Start by cooking the pasta. Whatever the amount of time the package suggests you cook the pasta for, shorten it by 2 or 3 minutes. The pasta will cook further in the sauce. Before you drain the cooked pasta, save one cup of the pasta water.
Next, in a large skillet, over medium heat, cook the onions in the olive oil until just cooked through – about 3-5 minutes.
Add in the dried red chili flakes, if using, and the garlic. Stir to combine and cook for 2 more minutes.
Once the garlic is cooked, stir in the tomato paste and pasta water to combine it with the onions and garlic.
Next, add all of the tomatoes, along with the salt and the ground black pepper.
The tomatoes are left whole so that they will slightly blister and pop as they cook. As the tomatoes cook, you can purposely burst a few of them with the back of a wooden spoon to help them along. Cook for 8-10 minutes.
Now, add the zucchini and stir to combine with the other ingredients. Cook for 2-3 minutes.
Add the cooked pasta and stir into the sauce. Continue to cook for another 2-3 minutes, or until the pasta is fully re-heated and cooked to your liking.
Remove from heat and stir in the parmesan cheese. Plate, garnish, and serve immediately.