Method

Prepare the Ingredients:

Start by washing and slicing the zucchini and dicing the tomatoes. If using fresh tomatoes, you can blanch them in hot water for easy peeling, then dice them.

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.

Reserve 1 cup of pasta cooking water, then drain the pasta in a colander and set aside.

Sauté the Vegetables:

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.

Add the sliced zucchini to the skillet and cook for about 5 minutes until tender and slightly golden, stirring frequently.

Add the Tomatoes:

Stir in the diced tomatoes and season with salt and black pepper. Cook for another 5-7 minutes until the tomatoes break down and form a sauce.

Combine Pasta and Sauce:

Add the drained pasta to the skillet with the zucchini and tomato sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency.

Finish with Fresh Basil:

Stir in the chopped basil and adjust seasoning with more salt and pepper if needed. Remove from heat and let it stand for about 5 minutes to allow the flavors to meld.

Serve:

Plate the pasta and sprinkle with grated Parmesan cheese if desired. Enjoy your Pasta con Zucchine e Pomodoro while it's warm!

Variations

Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.

Creamy Version: Add a splash of heavy cream or a dollop of ricotta cheese for a creamy sauce.

Spicy Kick: Include red pepper flakes for some heat.

Vegetable Swap: Try other vegetables like bell peppers, eggplant, or spinach.