Marinated Zucchini with Bow Ties
- SERVINGS: 4 to 8
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.
- 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
- 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.
This dish puts one in mind of the French Mediterranean, and a red or white wine from that region would be a perfect accompaniment. Try a red from the Côtes de Provence or Bandol, a white from the town of Cassis, or even a Rosé from the same area.
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Congratulations to Mei Lin, winner of Top Chef Season 12.