Catholic Recipe: Spaghetti with Fresh Tomatoes, Zucchini, and Basil
A perfect late summer dish when the garden is overflowing with bounty!
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