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Catholic Recipe: Spaghetti with Fresh Tomatoes, Zucchini, and Basil

    INGREDIENTS

  • 2 medium size ripe tomatoes (about 2 cups cut into 1/2-inch dice) or 2 cups cherry tomatoes cut in half
  • 4 Tablespoons extra virgin Olive oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh flat leaf parsley
  • pinch of dried red pepper flakes
  • salt
  • 1 pound dried spaghetti
  • 2 medium size zucchini (about 8 ounces), cut into 1/4-inch dice (about 1 1/2 cups)
  • 1 large clove garlic, minced
  • freshly ground black pepper
  • Details

  • Prep Time: N/A
  • Difficulty:
  • Cost: $$$$
  • For Ages: n/a
  • Origin:

A perfect late summer dish when the garden is overflowing with bounty!

DIRECTIONS

Place the tomatoes, 3 Tablespoons of the olive oil, basil, parsley and pepper flakes in a medium-size bowl and stir to combine. Season with salt to taste. Let the tomato mixture sit at room temperature until the flavor develops, about 1 hour.

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package directions.

Meanwhile, heat the remaining 1 Tablespoons of olive oil in a medium-size skillet over medium-low heat. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is crisp-tender, 4 to 5 minutes. Season the zucchini with black pepper to taste.

Drain the spaghetti into a colander and transfer it to a large bowl. Add the tomato and zucchini mixtures to the spaghetti and toss to combine. Taste for seasoning, adding more salt and/or pepper, if needed. Serve the spaghetti warm or at room temperature.

Recipe Source: Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman, Workman Publishing Company Inc., 2006
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