Ingredients
3 tablespoons olive oil
4 cloves garlic, minced
2 pounds zucchini, cut in half lengthwise then into 1/4-inch
slices
2 1/2 teaspoons salt
3/4 pound plum tomatoes, seeded and diced
1/2 cup chopped fresh basil
5 tablespoons wine vinegar
1 1/2 teaspoons fresh-ground black pepper
1 pound bow ties
1/3 cup olive oil
Cooking Directions
In a large frying pan, heat 3 tablespoons of the oil over
moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook,
stirring occasionally, until tender, about 5 minutes.
Transfer the zucchini to
a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes,
basil, vinegar, the remaining 2 teaspoons salt, and the pepper.
In a large pot of boiling, salted water, cook the bow ties until
just done, about 15 minutes. Drain the pasta and toss it with the marinated
zucchini and the remaining 1/3 cup oil.
Yield: 4 servings
Still Hungry?
Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect
for a warm summer night's dinner. It can be served hot or at room temperature,
either for four as a main course or for eight as a side dish--with grilled
chicken, for instance.
Notes:
Variation: Balsamic-Marinated Zucchini with Bow Ties For a
sweeter dish, you can substitute an equal amount of balsamic vinegar in place
of the wine vinegar called for in the recipe.
