Do I have to fry the zucchini?

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.

Can I use regular tomatoes instead of cherry tomatoes?

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.

Fried Zucchini Pasta and Tomatoes

Name: Pasta with Fried Zucchini and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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

Description

This fried zucchini pasta with tomatoes, garlic, basil, and Parmesan is an easy Italian-inspired dinner that's perfect for summer.

Ingredients

Scale

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 1/4-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

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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: 1/4 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