Fresh, fast, and uses up that summer abundance. Light enough for warm nights, satisfying enough for everyone
Servings
4
Prep Time
8 minutes
Cook Time
12 minutes
Author:
Munch Cupboard
Fresh, fast, and uses up that summer abundance. Light enough for warm nights, satisfying enough for everyone
Ingredients
400g pasta (spaghetti, linguine, or whatever you have)
3 tbsp olive oil
2 cloves garlic, thinly sliced
2 medium courgettes, quartered lengthwise and sliced
500g cherry tomatoes, halved (or chopped regular tomatoes)
Salt and pepper to taste
Fresh basil or parsley for serving (optional but lovely)
Grated Parmesan or feta for serving (optional)
Directions
Get the pasta on. Bring a large pot of salted water to the boil. Cook your pasta according to the packet instructions. Reserve a mug of pasta water before you drain it.
Start the sauce. While the pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute until fragrant. Don't let it burn.
Add the courgette. Toss in the sliced courgette and cook for 3-4 minutes until it starts to soften and turn golden at the edges.
Add the tomatoes. Tip in the halved cherry tomatoes. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and release their juices. You want a loose, saucy consistency.
Bring it all together. Add the drained pasta to the pan. Toss to coat. If it looks dry, add a splash of the reserved pasta water. The starch in the water helps the sauce cling to the pasta.
Serve. Top with fresh herbs and cheese if you're feeling fancy. Eat immediately.
Leave a comment