Tomato Zucchini Pasta That's Actually Worth the Hype — in 30 Minutes
Tomato zucchini pasta that comes together in 30 minutes and doesn't turn into a watery mess. I make this at least once a week from July through September.
Equipment
- 12-inch skillet or cast iron pan
- Large Pot
- Tongs
- Microplane or Fine Grater
Ingredients
- 12 oz pasta (fusilli or casarecce)
- 2 medium zucchini, cut into 1/2-inch coins
- 1 can (14.5 oz) crushed or whole peeled tomatoes
- 4 cloves garlic, thinly sliced
- 1 oz (30g) Parmesan cheese, finely grated
- 1 handful fresh basil, torn
- 3 tablespoons olive oil, divided
- to taste salt
- for finishing flaky salt
Instructions
- Cut zucchini into 1/2-inch coins. Put a large pot of salted water on to boil.
- Heat your skillet over medium-high heat. Add 2 tablespoons olive oil. Once it shimmers, add zucchini in a single layer (work in batches if needed). Let them sit for 3-4 minutes without moving. Flip when deeply golden. Cook another 2 minutes. Transfer to a plate.
- Drop your pasta into the boiling water. Reduce skillet heat to medium. Add 1 tablespoon olive oil and sliced garlic. Cook for 30 seconds until fragrant.
- Add the canned tomatoes (crush whole peeled tomatoes by hand first). Increase heat to medium-high and let it simmer for 8-10 minutes, stirring occasionally, until thickened and darker.
- Use tongs to pull pasta directly from the pot into the sauce. Add about 1/2 cup pasta water. Toss vigorously until the sauce emulsifies and clings to the pasta. If dry, add another splash of pasta water.
- Remove from heat. Add the zucchini back, along with grated Parmesan and torn basil. Toss gently to combine.
- Divide into bowls. Finish each with a drizzle of good olive oil, a sprinkle of flaky salt, and extra basil leaves. Serve immediately.
Notes
Don't crowd the zucchini or it steams instead of searing. Always save pasta water — it's the glue for the sauce. Taste before adding extra salt because Parmesan and pasta water are already salty. A squeeze of lemon at the end brightens everything. Store sauce and zucchini separately from pasta for up to 4 days. Sauce freezes well up to 3 months; zucchini does not freeze well. Reheat in a skillet with a splash of water.