Pasta with Zucchini and Tomatoes
Ingredients
Recipe by Dena Fenza. This recipe is perfect for the early days of spring, when you’re ready to enjoy lighter dishes featuring fresh spring produce—plus it’s so simple to throw together! If you have never tried toasted breadcrumbs on your pasta, you need to! The textural contrast of the pasta cooked to a perfect al dente with the delicious sautéed zucchini and bread crumb topping, is an incredible combination. If you’re in a hurry, you can also leave the breadcrumbs out of this dish, because the zucchini and tomatoes are delicious on their own. While it may seem new, pasta topped with breadcrumbs is a practice that originated long ago. It is typical “cucina povera” or “poor kitchen” trick originating in the south of Italy. There, breadcrumbs were used instead of cheese, which was expensive. The breadcrumbs were called the “poor man’s cheese,” and added flavor and heartiness to simple dishes. Stale bread was saved and made into crumbs and then toasted in olive oil.
Instructions
- Bring a large pot of water to a boil.
- Take your old bread, break into chunks, and add to a food processor. Chop until the breadcrumbs are created. You don't want them to be too fine, but slightly chunky.
- Next heat 4 tablespoons of olive oil (on low to medium temperature) in a pan and get in the breadcrumbs. Toast them, stirring often so they cook evenly. This will take about 10 minutes. You want the crumbs to be nice and crunchy. You can even season with a little salt if you wish.
- Remove from the pan once toasted and set aside.
- In a pan (you can use the same one) on a low temperature, saute garlic in ⅓ cup of olive oil and red pepper flakes until fork tender.
- Using a fork, smash the garlic into the olive oil.
- Add in the cherry tomatoes and cook for about 5 minutes. Use the side of your spoon to break the tomatoes apart.
- Next add in the zucchini. Saute for about 5 to 8 minutes and then season with salt and pepper. Keep sauteeing until the zucchini is cooked through, and add in the chopped basil.
- Boil the pasta. Reserve some pasta water and drain once the pasta is al dente.
- Combine the cooked pasta with the zucchini and tomatoes in the pan. Add in a little pasta water if you think the sauce needs a little more juice.
- Serve topped with a sprinkle of the toasted bread crumbs and grated Pecorino. Note: the toasted bread crumbs can be made in advance for this dish. Simply cool and store in an airtight container.
Serves 4