Fresh Tomato and Zucchini Pasta
I made this pasta with fresh tomatoes, zucchini, garlic, and basil, cooked down with plenty of pasta water until everything was completely soft. Then I strained the vegetables through a fine mesh strainer to create a silky smooth tomato sauce, returned it to the pan, and finished the spaghetti directly in the sauce. Simple summer ingredients and a really delicious way to use fresh tomatoes and zucchini.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
2
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Ingredients
- 8 oz (225 g) spaghetti
- 1 lb (450 g) ripe fresh tomatoes, chopped
- 1 medium zucchini, sliced
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, smashed
- A handful of fresh basil leaves
- ½ cup (45 g) finely grated Parmigiano Reggiano, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente. Reserve 1½ cups of pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the garlic, tomatoes, and zucchini. Season with salt.
- Cook, adding pasta water as needed, until the vegetables are completely soft, 12–15 minutes. Add most of the basil near the end.
- Set a fine-mesh strainer over a bowl. Push the vegetables through, leaving skins and seeds behind, until you have a silky sauce. Discard the solids.
- Return the strained sauce to the pan over low heat. Add the spaghetti and toss until coated, loosening with pasta water if needed.
- Remove from the heat and toss with the Parmigiano Reggiano. Season with salt and pepper. Finish with more basil.
Chef’s Notes
The strainer is the whole point of this version. It is not the 15-minute blistered cherry-tomato pasta and not a chunky pomodoro. Cook the vegetables until they are truly soft or they will not pass through the mesh.
Equipment Used
- Large pot
- Large skillet
- Fine-mesh strainer
- Tongs