Tomato Zucchini Pasta That Actually Stays Al Dente (No Soggy Zucchini Here)
Juicy cherry tomatoes, garlicky olive oil, and perfectly tender zucchini ribbons tossed with al dente pasta — it's summer in a bowl, ready in 25 minutes.
Equipment
- Large Pot
- Large skillet (cast iron or stainless steel)
- Colander
- Chef's Knife
- Box Grater
Ingredients
- 2 medium zucchini (about 1 lb)
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 12 oz short pasta (fusilli, penne, or orecchiette)
- 1 handful fresh basil, torn
- 1/2 cup freshly grated parmesan
- 4 tablespoons olive oil, divided
- 2 teaspoons salt, divided (1 tsp for salting zucchini, plus to taste)
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, or a pinch
Instructions
- Salt the zucchini: Toss the zucchini with 1 teaspoon of salt in a colander. Let it sit for 10 minutes over the sink or a bowl. You'll see beads of water form on the surface — that's the good stuff leaving. Pat it dry with a clean towel.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook your pasta until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
- Cook the zucchini: Heat 2 tablespoons of olive oil in your large skillet over medium-high heat. Add the zucchini in a single layer — work in batches if you need to. Cook for 2–3 minutes per side until golden brown. Transfer to a plate.
- Make the sauce: Reduce the heat to medium. Add 2 more tablespoons of olive oil and the sliced garlic. Cook for 30 seconds until fragrant. Add the halved cherry tomatoes and a pinch of red pepper flakes. Cook for 4–5 minutes, stirring occasionally, until the tomatoes have burst and released their juices.
- Combine: Add the drained pasta to the skillet with the tomatoes. Toss to coat. Add the zucchini back in, along with 1/2 cup of the reserved pasta water and the torn basil. Toss everything together over low heat until the sauce coats the pasta — about 1 minute.
- Finish and serve: Remove from heat. Stir in the grated parmesan. Taste and adjust salt and pepper. Serve immediately with extra basil and parmesan on top.
Notes
Chef's tips and storage: Don't crowd the pan when browning the zucchini — work in batches for the best golden color. Always reserve more pasta water than you think you need; the starchy water creates a silky sauce. Taste the tomatoes before seasoning — peak-season tomatoes may need less salt. Tear the basil at the last second to prevent blackened edges. This dish is best the day it's made, but you can prep components separately: store cooked pasta, cooked zucchini, and tomato sauce in airtight containers in the fridge for up to 3 days. Reheat in a skillet with a splash of water or olive oil. Not recommended for freezing.