Ingredients:

  • 12 oz dried penne pasta
  • 1 tbsp sea salt
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 2 cups cherry tomatoes
  • 4 cloves garlic, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 0.5 tsp red pepper flakes
  • 0.5 cup fresh basil leaves, torn
  • 0.25 cup freshly grated Parmesan cheese
  • 1 pinch black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add sea salt. Cook the pasta for 2 minutes less than the package directions to achieve an al dente texture. Reserve 1 cup of the starchy pasta water before draining.
  2. Heat the extra virgin olive oil in a 12-inch skillet over medium-high heat. Arrange zucchini in a single layer and sauté undisturbed for 2–3 minutes until the bottoms are golden-brown.
  3. Add the sliced garlic and red pepper flakes to the skillet. Stir for 30 seconds until the garlic is fragrant but not browned.
  4. Add the whole cherry tomatoes to the skillet. Cover with a lid for 2 minutes to allow the steam to soften the skins until they begin to burst and release their juices.
  5. Transfer the cooked pasta to the skillet. Pour in 1/2 cup of the reserved starchy pasta water and toss vigorously over medium heat to emulsify the oil and water into a glossy sauce.
  6. Remove from heat. Fold in the fresh basil and grated Parmesan cheese. Season with black pepper to taste and serve immediately.