Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish—with grilled chicken, for instance.
Plus: More Pasta Recipes
1/3 cup plus 3 tablespoons olive oil
4 cloves garlic, minced
2 pounds zucchini (about 4), cut in half lengthwise and then cut crosswise
into 1/4-inch slices
2 1/2 teaspoons salt
3/4 pound plum tomatoes (about 6), seeded and diced
1/2 cup chopped fresh basil
1/4 cup plus 1 tablespoon wine vinegar
1 1/2 teaspoons fresh-ground black pepper
1 pound bow ties
How to Make It
In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper.
In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil.
Variation Balsamic-Marinated Zucchini with Bow Ties: For a sweeter dish, you can substitute an equal amount of balsamic vinegar in place of the wine vinegar called for in the recipe.
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