Go Back

A bright, silky pasta made with tender zucchini, sweet cherry tomatoes, and fresh basil for a simple Sicilian-inspired bowl.
Print Recipe
Course: Main Dish
Cuisine: Sicilian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 340 g spaghetti, broken in half
  • 2 medium zucchini, half-moons, patted dry
  • 300 g cherry tomatoes, halved
  • 1 small onion, chopped
  • 3 cloves garlic, smashed
  • 30 ml olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tbsp fresh basil, hand-stripped
  • 50 g Parmigiano-Reggiano, grated
  • 120 ml reserved starchy pasta water
  • 1 tsp ‘nduja (spicy pork paste)
  • Salt and pepper to taste

Equipment

  • large pot
  • Skillet
  • wooden spoon
  • Strainer

Method
 

  1. Boil salted water, cook pasta 1 minute less than package. Reserve 120ml water, drain, and toss with oil.
  2. Heat olive oil and bloom garlic and red pepper flakes for 30 seconds. Remove garlic. Add onion and sauté 2 minutes.
  3. Add zucchini and cook 3–4 minutes. Add tomatoes and oregano; cook 5 minutes until tomatoes burst. Stir in basil and ‘nduja off-heat.
  4. Add pasta and 60ml water; toss lightly. Stir in Parmesan and rest 2 minutes for a silky finish.
  5. Serve in warm bowls with extra basil and Parmesan.

Nutrition

Calories: 410kcalCarbohydrates: 58gProtein: 14gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 160mgPotassium: 520mgFiber: 4gSugar: 7gVitamin A: 14IUVitamin C: 28mgCalcium: 18mgIron: 12mg

Notes

Dry zucchini thoroughly and add basil off-heat for full flavor.

Tried this recipe?

Let us know how it was!