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–+ servings

Sungold Tomato & Zucchini Pasta

5 | 2 reviews
This beautiful but simple pasta dish is a distant cousin to Spaghetti alla Nerano, but with punchy flavor from sungold tomatoes, gentle acid from white wine and a touch of cream to accent the the melty zucchini. The dish comes together in minutes, can easily be made plant-based and is one of the most comforting summer pasta recipes that I like to whip up for an easy dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings

Equipment

Ingredients

  • 2 medium zucchini or summer squash
  • 1 pint sungold tomatoes, or cherry tomatoes
  • 3 garlic cloves
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 8 ounces pasta shape of choice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup dry, unoaked white wine
  • 1/2 cup fresh basil leaves
  • 1/3 cup heavy cream or coconut milk
  • 2 ounces parmesan cheese, optional, for topping
  • Freshly ground black pepper, optional, for serving

Instructions 

  1. Halve and slice the zucchini into half-moon pieces, as thin as possible. Halve the sungold tomatoes and thinly slice the garlic.
  2. Place a large pot of water on one burner and a high-sided sauté pan on a burner next to it. Bring the large pot of water to a boil. Set the pan over medium heat and add 3 tablespoons of olive oil.
  3. Add the zucchini and sungold tomatoes to the pan and season with a few generous pinches of salt. Cook, stirring occasionally, for 8-9 minutes or until the tomatoes are burst and the zucchini is melty.
  4. Generously salt the boiling water and add in the pasta. Boil for 6-7 minutes or until al dente.
  5. Add the garlic and red pepper flakes to the pan with the zucchini and cook another 2-3 minutes. Pour in the wine and stir, letting the wine simmer and reduce for another 3-4 minutes. Taste and season with salt as preferred.
  6. Tear the fresh basil into the pan and give a few stirs.
  7. Use a slotted spoon to transfer the cooked pasta into the pan, add a splash of the cream or coconut milk and a splash of salted pasta water. Stir to combine, alternating adding more pours of cream and pasta water until you get your desired level of creaminess.
  8. Portion into four bowls and top with parmesan cheese and black pepper, if preferred.