Ingredients
Equipment
Method
- Slice the zucchini thinly into half-moon pieces. Halve the sungold tomatoes and thinly slice the garlic.
- Boil a large pot of salted water for the pasta. Heat 3 tablespoons of olive oil in a high-sided sauté pan over medium heat.
- Add the zucchini and tomatoes to the pan. Season with salt and cook, stirring occasionally, for 8-9 minutes, until the tomatoes burst and the zucchini is tender.
- Add the pasta to the boiling water and cook for 6-7 minutes, or until al dente.
- Add the sliced garlic and red pepper flakes to the zucchini mixture and cook for another 2-3 minutes. Pour in the white wine and let it simmer and reduce for 3-4 minutes. Season with salt to your preference.
- Stir the torn basil leaves into the pan.
- Use a slotted spoon to transfer the cooked pasta to the pan with the zucchini mixture. Add a splash of cream (or coconut milk) and a splash of the salted pasta water. Stir to combine, adding more cream and pasta water as needed until you reach your desired creaminess.
- Divide the pasta into four bowls. Top with parmesan cheese and black pepper, if desired.
Notes
This recipe is easily adaptable. Feel free to add other vegetables like bell peppers or spinach. For a richer flavor, you can add a tablespoon of tomato paste with the garlic.