Macaroni with zucchini and tomatoes

When one is desperate, they make weird decisions. Thanks to that I somehow came to this recipe. Suddenly, we had a lot of zucchini and after cooking zucchini sauce, pancakes and potatoes with zucchini, I had no idea what to do with the rest of it. I slightly modified the original pasta recipe:

Ingredients (for four persons):

  • 1/2 box Barilla Maccheroni pasta
  • 4 PL Extra Virgin olive oil
  • 3 cloves chopped garlic
  • 1/2 large zucchini (sliced with peeler)
  • 3 big tomatoes chopped to cubes
  • salt, ground black pepper to taste
  • full hand of chopped fresh basil leaves
  • grated cheese on top

Instructions: Cook pasta according to instructions on the box (you cannot really overcook this pasta, it became our favourite in Italy few years ago and since then we’ve used only this one). In a large deep pan sauté oil with the garlic over medium heat. When the garlic is nice yellow add zucchini and roast five minutes. Finally, add tomatoes, taste with salt and pepper. Drain pasta and toss with the sauce. Turn off the heat, mix with basil and let stand for a while to allow pasta to absorb a tomato juice. Sprinkle ready pasta on a plate with the cheese.