Ingredients
- 250 g pasta
- 125 ml reserved pasta cooking water ½ cup
- 2.5 tablespoons olive oil divided
- 2 medium zucchini cut into bite-sized pieces (ca. 550 g)
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 pinch red pepper flakes optional
- 350 g cherry tomatoes halved
- 65 g pitted Kalamata olives halved
- 60 ml dry white wine ¼ cup
- 25 g Parmigiano Reggiano Parmesan, finely grated
- 1 handful fresh basil thinly sliced (or flat-leaf parsley, finely chopped)
- Salt and freshly ground black pepper to taste
- Squeeze of fresh lemon juice optional
Instructions
- Cook the pasta: Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Before draining, reserve 125 ml (1/2 cup) of the pasta cooking water.
- Brown the zucchini: Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the zucchini and cook until lightly browned and tender, about 3–5 minutes. Season with salt and pepper, then transfer to a plate.
- Build the sauce: Reduce heat to medium and add the remaining 1 1/2 tablespoons olive oil to the same skillet. Add onion and cook until softened, about 3 minutes. Stir in garlic and red pepper flakes and cook briefly until fragrant.
- Add tomatoes and olives: Add cherry tomatoes, olives and white wine. Simmer until the tomatoes soften and begin to release their juices, creating a light sauce.
- Finish and serve: Return the zucchini to the pan. Add the Parmesan and cooked pasta; toss everything together, adding a splash of the reserved pasta water as needed until the sauce becomes light, silky and coats the pasta beautifully. Stir in the and basil (or parsley) and season to taste. If you like, finish with a squeeze of lemon juice for brightness or a final drizzle of good quality olive oil. Serve immediately with extra Parmesan. Enjoy!
Nutrition
Notes
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