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Tomato Zucchini Pasta

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Ingredients

Scale
  • 2 zucchini, sliced into ¼ inch circles, then halved or quartered depending on size
  • 4–6 large tomatoes, seeded and diced OR 2 cups cherry tomatoes, halved or quartered
  • 4–6 cloves garlic, chopped or minced
  • 2–3 tablespoons extra virgin olive oil (start with 2 tbsp and add more as needed)
  • 2–3 tablespoons plain tomato paste
  • ½ teaspoon kosher salt
  • ¼–½ teaspoon black pepper
  • ⅛–¼ teaspoon crushed red pepper (optional)
  • ¼ cup fresh basil, chopped (plus more for serving)
  • 1 12 oz box gluten-free spaghetti (e.g., Barilla)
  • Optional: ricotta salata or goat cheese for serving

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  3. Add zucchini to the skillet and cook until just tender, about 5 minutes.
  4. Stir in tomato paste, mixing well, then add diced tomatoes or cherry tomatoes. Cook for 5–7 minutes, stirring occasionally until the tomatoes break down and form a light sauce.
  5. Season with salt, black pepper, and crushed red pepper if using. Adjust seasoning to taste.
  6. Add cooked pasta to the skillet, tossing to combine with the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
  7. Stir in fresh basil just before serving.
  8. Serve topped with additional fresh basil and optional ricotta salata or goat cheese.

Find it online: https://thecookingjournal.com/tomato-zucchini-pasta/