This pasta with fresh zucchini and tomatoes just screams summer. Tender, golden fried zucchini pairs beautifully with a light, garlicky tomato sauce. Finished with fresh basil and plenty of Parmesan cheese, it's a simple Italian-inspired dinner that's packed with seasonal flavor.
Why You'll Love This Pasta with Fried Zucchini
If you're looking for an easy pasta dinner that makes the most of fresh summer produce, this recipe checks all the boxes. I drew inspiration from both classic Italian pasta dishes and my childhood. My version takes inspiration from the fried zucchini of Pasta alla Nerano and the pairing of a fried vegetable with tomato sauce in Pasta alla Norma. Growing up, I always loved mixing my nonna's fried zucchini into her pasta with Sunday sauce. The combination of sweet fried zucchini, tangy tomatoes, fragrant basil, and Parmesan creates a simple meal that's packed with Italian-inspired flavors.
- The fried zucchini is the star. Frying gives the zucchini a caramelized, golden exterior and a firmer texture that holds up beautifully when tossed with pasta.
- Fresh, seasonal ingredients. Summer tomatoes, garlic, and tomato paste create a bright, fresh sauce that's medium-bodied and sweet.
- Ready in about 45 minutes. This fried zucchini pasta is easy enough for busy weeknights but impressive enough to serve to guests.
- A great way to use summer zucchini. Whether your garden is overflowing or you picked up a few zucchini at the farmers market, this recipe is a delicious way to enjoy them.
- Easy to customize. Add shrimp or Italian sausage for extra protein, or use chickpea pasta as a high-protein alternative.
Ingredient Notes
Here are a few ingredients that make this fried zucchini pasta especially flavorful.
Zucchini: Small to medium zucchini work best because they're firmer and contain fewer seeds than very large ones. Slice them into even ¼-inch-thick rounds so they cook at the same rate and develop a caramelized, golden exterior without getting too mushy.
Cocktail (Campari) tomatoes: Their natural sweetness balances the savory fried zucchini. Cherry or grape tomatoes are great alternatives and can simply be halved before cooking.
Garlic: Fresh garlic adds the best flavor. Cook it just until fragrant to avoid bitterness.
Fresh basil: Finish the pasta with thinly sliced or torn basil. Fresh basil adds the brightest flavor, but if it's unavailable, I'd skip the dried basil and use fresh mint or flat-leaf parsley instead.
Parmesan cheese: For the best flavor, use Parmigiano Reggiano. Pecorino Romano or Ricotta Salata also work well.
Pasta: Both short and long pasta work well in this recipe. I especially love mezzi rigatoni because it’s a similar size to the zucchini rounds and traps the chunky bits of tomato sauce. Spaghetti, linguine, rigatoni, fusillotti (if you can find them), and fusilli are all great choices.
How to Make Pasta with Fried Zucchini
The key to this fried zucchini pasta is taking the time to fry the zucchini until it's deeply golden. That extra step gives the zucchini a richer flavor and a firmer texture that holds up beautifully when tossed with the tomatoes and pasta. Follow the photos below, then scroll to the recipe card for the full instructions.
Step 1: Warm garlic and red pepper in olive oil until sizzling.
Step 2: Add sliced, fresh tomatoes to the pan. Season with salt.
Step 3: Cook down the tomatoes. Stir in tomato paste.
Step 4: Heat olive oil over medium heat. Fry zucchini until golden brown.
Step 5: Transfer cooked zucchini to a wire rack to drain. Season with salt.
Step 6: Stir fried zucchini into the tomato sauce. Simmer gently.
Step 7: Stir cooked pasta into the sauce. Adjust with pasta water and salt, as needed.
Frequently Asked Questions
Frying gives the zucchini the optimal flavor and texture that's difficult to achieve with other cooking methods. If you prefer a lighter option, you can sauté or roast the zucchini instead.
Cocktail (compari) tomatoes are ideal for many fresh tomato sauces, because they have a great balance of sweet and acidic flavor with a meaty texture and very few seeds. Cherry and grape tomatoes also provide a lot of sweetness and create a light, flavorful sauce.
Pasta with Fried Zucchini and Tomatoes
- Total Time: 45 minutes
- Yield: 3-4 servings 1x
- Diet: Vegetarian
Description
This fried zucchini pasta with tomatoes, garlic, basil, and Parmesan is an easy Italian-inspired dinner that's perfect for summer.
Ingredients
8 oz mezze rigatoni (or pasta of choice)
3 tbsp extra virgin olive oil, plus more for frying the zucchini
2 medium zucchini (about 1 lb), sliced into ¼-inch-thick rounds
2 cloves garlic, thinly sliced
1-2 pinches Red pepper flakes (optional)
12 oz Campari tomatoes, quartered or cut into sixths if larger
2 tbsp tomato paste
Parmigiano Reggiano (Parmesan) cheese, finely grated, for serving
Fresh basil, thinly sliced or torn, for serving
Salt and pepper, to taste
Instructions
- Get prepped. Gather all ingredients. Slice the zucchini, garlic and tomatoes. Fill a large pot with water for cooking the pasta and bring to a boil. Add about ¼ inch of olive oil to a large saute pan for frying the zucchini. Set a wire rack over a sheet pan for draining the zucchini. Place a large skillet on the stovetop for the tomato sauce.
- Make the sauce. Add garlic, red pepper flakes and 3 tablespoons of olive oil to the skillet. Warm over medium heat. Once the garlic starts to sizzle, add the sliced tomatoes and season with salt. Cook about 4-5 minutes until the tomatoes soften and release their juices. Stir in tomato paste and cook for 2-3 minutes. Reduce the heat to low and allow the sauce to gently simmer while you prepare the remaining ingredients. Add a few tablespoons of water (or pasta water), as needed, to maintain the consistency of sauce.
- Fry the zucchini. Heat frying oil over medium heat. Add the sliced zucchini, being careful not to overcrowd the pan, in batches to the hot oil and fry for about 4-6 minutes total, flipping half way through when golden brown on the first side. Transfer the cooked zucchini to the prepared wire rack to drain. Immediately season with salt. Repeat with remaining zucchini.
- Cook the pasta. Season pasta water generously with salt (about 1-2 tablespoons of kosher salt per 4-6 quarts of water). Cook pasta 1-2 minutes short of al dente. Drain, reserving 2 cups of pasta water.
- Finish the dish. Add cooked zucchini to the sauce and bring to a gentle simmer for about 3-5 minutes. Stir in the cooked pasta and toss to combine. Add a few tablespoons of reserved pasta water, as needed, to adjust the consistency to sauce. Taste and adjust seasoning, if needed. To serve, spoon the pasta into serving bowls and top with basil, Parmesan, and a drizzle of extra virgin olive oil, as desired. Enjoy!
Notes
- Zucchini: Small to medium zucchini work best.
- Tomatoes: Campari tomatoes have a great flavor and texture, but cherry or grape tomatoes also work well.
- Pasta: Other pasta shapes can be used, such as spaghetti, linguine, rigatoni, fusillotti, or fusilli.
- Cheese: Pecorino Romano or Ricotta Salata are great substitutes for Parmigiano Reggiano.
- Herbs: If you don't have fresh basil, use fresh mint or flat-leaf parsley rather than dried basil.
- Save the extra frying oil: Once cooled, strain through cheesecloth or a fine-mesh sieve and store in a jar for another use, such as frying eggplant or chicken cutlets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Fry, Saute, Boil
- Cuisine: Italian
Nutrition
- Serving Size: ¼ of pasta
- Calories: 478
- Sugar: 5g
- Sodium: 480mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Nancy Russo says
Looks amazing , this recipe is easy and delicious !