Ingredients
Equipment
Method
- Prepare your vegetables: Halve and thinly slice the zucchini into half-moon pieces. Halve the sungold tomatoes and thinly slice the garlic.
- Set up your cooking stations: Place a large pot of water on one burner and a high-sided sauté pan on a burner next to it. Bring the large pot of water to a boil. Set the sauté pan over medium heat and add 3 tablespoons of olive oil.
- Cook the vegetables: Add the sliced zucchini and halved tomatoes to the sauté pan. Season with a few generous pinches of salt. Cook, stirring occasionally, for 8-9 minutes, or until the tomatoes have burst and the zucchini is tender.
- Cook the pasta: Generously salt the boiling water and add the pasta. Cook for 6-7 minutes, or until al dente.
- Add aromatics and wine: Add the sliced garlic and red pepper flakes to the sauté pan with the zucchini and tomatoes. Cook for another 2-3 minutes. Pour in the white wine and stir, allowing the wine to simmer and reduce for 3-4 minutes. Taste and season with salt as needed.
- Add basil: Tear the fresh basil leaves and add them to the pan. Stir a few times to combine.
- Combine pasta and sauce: Use a slotted spoon to transfer the cooked pasta directly into the sauté pan. Add a splash of the heavy cream or coconut milk and a splash of the salted pasta water. Stir to combine. Continue adding small amounts of cream and pasta water, alternating pours, until you reach your desired level of creaminess.
- Serve: Portion the pasta into four bowls. Top with grated parmesan cheese and freshly ground black pepper, if desired.
Notes
This dish is inspired by the simple, fresh flavors of Italian summer cooking. It's a versatile recipe that can be adapted to your dietary needs, offering a delicious way to enjoy vegetables.