Pasta with Cherry Tomatoes, Sun-Dried Tomatoes, and Zucchini
Pasta and Pizza | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
As an option, instead of zucchini and sun-dried tomatoes, you can add mozzarella balls along with the pasta. Any pasta works, but I prefer short pasta made from durum wheat to absorb more sauce.
Ingredients
- Pasta (corkscrew) - 7.1 oz
- Courgette - ½ piece
- Marinated cherries - 8 pieces
- Sun-Dried Tomatoes - 4 pieces
- Passata Tomato Sauce - to taste
- Grated Pecorino Pepato Cheese - to taste
- Olive Oil - 2 tablespoons
- Pesto - 0.3 cups
Step by Step guide
Step 1
Put a pot of water for the pasta on the stove (you need a lot of water) and a frying pan with olive oil.
Step 2
Slice the zucchini thinly (into rounds or quarters); halve the cherry tomatoes; chop the sun-dried tomatoes into small pieces.
Step 3
Add the pasta to the pot (this step can be the very last one, depending on the pasta you are using). In my case, it's capunti, cooking for 13–15 minutes until not al dente.
Step 4
Sauté the zucchini until soft.
Step 5
Add the cherry tomatoes, tomato paste to taste, pesto, and sun-dried tomatoes to the zucchini. Heat for about 5 minutes on low heat.
Step 6
Stir the pasta into the sauce.
Step 7
Sprinkle with grated Parmesan or Grana Padano.
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