Summer Pasta with Courgette, Cherry Tomatoes, and Basil
Summer Pasta with Courgette, Cherry Tomatoes, and Basil
Ingredients
- 1 pound spaghetti
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons olive oil
- 2 courgettes, thinly sliced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, roughly chopped small
- 1 tablespoon capers, drained
- 1/2 cup fresh basil, freshly torn
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 8 min
- 2
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 3
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the thinly sliced courgettes and cook for 3-5 minutes, stirring occasionally, until they are just tender but still have a slight bite.
⏱️ 5 min
- 4
Add the minced garlic to the skillet with the courgettes and cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Stir in the roughly chopped cherry tomatoes. Cook gently for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices, forming a light sauce.
⏱️ 7 min
- 6
Add about 1/4 cup of the reserved pasta water to the skillet with the vegetables. Stir well to combine, creating a light, silky sauce. Add more pasta water if the sauce seems too thick.
⏱️ 2 min
- 7
Add the cooked and drained spaghetti to the skillet with the vegetable sauce. Add the capers, freshly torn basil, and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 8
Toss all ingredients together thoroughly until the pasta is well coated with the sauce and vegetables. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Pasta with Courgette, Cherry Tomatoes, and Basil
- 1 pound spaghetti
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons olive oil
- 2 courgettes, thinly sliced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, roughly chopped small
- 1 tablespoon capers, drained
- 1/2 cup fresh basil, freshly torn
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 8 min - 2
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 3
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the thinly sliced courgettes and cook for 3-5 minutes, stirring occasionally, until they are just tender but still have a slight bite.
⏱️ 5 min - 4
Add the minced garlic to the skillet with the courgettes and cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Stir in the roughly chopped cherry tomatoes. Cook gently for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices, forming a light sauce.
⏱️ 7 min - 6
Add about 1/4 cup of the reserved pasta water to the skillet with the vegetables. Stir well to combine, creating a light, silky sauce. Add more pasta water if the sauce seems too thick.
⏱️ 2 min - 7
Add the cooked and drained spaghetti to the skillet with the vegetable sauce. Add the capers, freshly torn basil, and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 8
Toss all ingredients together thoroughly until the pasta is well coated with the sauce and vegetables. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 2 min