Marinated Zucchini with Bow Ties
Adapted from FOOD & WINE Magazine (august 2012)
Zucchini is abundant in the summer, so it's a great time to try out as many recipes as possible featuring this member of the squash family. Plus this simple pasta dish will keep you away from a hot grill! It can be served hot or at room temperature, either for four as a main course or for eight as side dish, with grilled shrimp or chicken.
- 1/3 cup plus 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 pounds zucchini (about 4), cut in half
- lengthwise and then cut crosswise into 1/4-
- inch slices
- 2 1/2 teaspoons salt
- 3/4 pound plum tomatoes (about 6), seeded
- and diced
- 1/2 cup chopped fresh basil
- 1/4 cup plus 1 tablespoon wine vinegar
- 1 1/2 teaspoons fresh-ground black pepper
- 1 pound bow tie pasta
How to Make It
Step 1 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.
Step 2 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.
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.
A lovely rose or light, crisp white from Italy!