Ingredients
Equipment
Method
- Prepare your vegetables: Halve and slice the zucchini into thin 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 water to a boil. Place 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 hot pan. Season with 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 pan with the zucchini and tomatoes. Cook for another 2-3 minutes. Pour in the white wine and stir, allowing it 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 briefly 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, stirring between additions, until you reach your desired creaminess.
- Serve: Portion the pasta into four bowls. Top with grated parmesan cheese and freshly ground black pepper, if desired.
Notes
This recipe is adaptable. Feel free to substitute other vegetables or herbs based on what you have available. For a lighter version, you can omit the cream and use a bit more pasta water to create a lighter sauce.