Hi all– Still “tomato time” around here. So many tomatoes! We are eating them twice a day–lunch and dinner (so far no tomatoes have slipped into our breakfast cereal!) And this is my favorite use of our “crop” so far.
The little cherry tomatoes burst and shed their juices. And this mixed with parmesan and garlic makes a lovely rich sauce. Throw in some pasta and its a pretty perfect summer supper. I was excited that we had leftovers to enjoy it all over again!
ZUCCHINI & TOMATO PASTA
8 oz. of your favorite pasta
6 oz. pancetta (or 6 slices of bacon), chopped
2 medium zucchini, chopped to bits
garlic salt & freshly ground pepper
4 cups cherry tomatoes
3 cloves garlic, minced
1/2 cup parmesan romano
1/2 cup fresh basil, cut to shreds
While you are making the tomato topping, put the pasta on to cook.
Cut the pancetta to small bits and cook it in a large nonstick skillet. When it’s cooked crispy, remove the bacon from the skillet, leaving the fat in the pan.
Put the chopped zucchini in the skillet. Sprinkle with garlic salt & freshly ground pepper. Cook 4 or 5 minutes until the zucchini starts to brown, but is still crispy (not soggy!). Take out the zucchini and set aside.
Then add the tomatoes to the skillet. Sprinkle with garlic salt and pepper and cook on high heat, 7 or 8 minutes, until the tomatoes are tender and release their juices. Add the minced garlic to the skillet the last couple minutes the tomatoes are cooking. Stir in the parmesan romano, stirring to melt it a bit.
Finally add the zucchini & bacon back to the skillet. Stir in the shredded basil. Spread the drained pasta on a platter and then top it with the tomato mixture. Enjoy!