pappardelle d'estate

summer flavors on a plate

Ingredients

Process

• 1.5 Cups diced zucchini (mix of green and yellow)
• 1 cup cherry/grape tomatoes
• 1 TBSP tomato paste
• salt/pepper
• queso fresco
• olive oil
• garlic
• basil
• ​pasta of choice

1. Fill a small sauce pan with olive oil. Heat to high. Lightly fry the diced zucchini until lightly golden (but not overly soft). Remove and pat dry. Lightly season with salt and set aside. 
   
   
2. In a medium sauce pan, heat olive oil and add garlic over medium heat. Toss in whole tomatoes and mix to coat them with olive oil. Cover and allow to cook until the tomatoes are soft, blistered, and the skin wrinkled. 
   
   
3. Remove cover and throw in 2-3 basil leaves. With a wooden spoon, smash some tomatoes to allow the juice to ooze out. Add the tomato paste, zucchini, and mix. Lower heat to a simmer.
   
   
4. Cook selected pasta according to instructions. Transfer pasta to sauce when finished. Add in reserved pasta water 1 TBSP at a time to create a creamy mixture. Mix well.
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5. Serve and garnish with queso fresco, olive oil, and additional basil.