Light and tasty. Zucchini and fresh tomato olive pasta. An easy family recipe for weeknights ready in 30 min total from when you open the fridge to when you serve it to the table. A great way to offer zucchini to your little ones. Ingredients:1 lb. Short shaped pasta (boil in water salted with 1 Tbsp sea salt)4 medium zucchini, cut in pieces2 medium red onions, minced5 super ripen tomatoes, peeled and seeds removed. Pulp only, roughly chopped4 Tbsp olive oil 1/2 tsp sea salt3 Tbsp Taggiasca olives, pitted and minced6 basil leaves6 Tbsp grated Parmesan cheeseProcedure.Bring to boil a large pot full of water and add the pasta when the water is boiling. Add also 1 tbsp of sea salt. Reserve 1 cup of starchy boiling water to thin the sauce if needed. In a skillet, heat the olive oil for 1 min at medium. Add the red onion and cook for 3/4 minutes up until nicely golden. Stir every minute. Add the zucchini, adjust with salt and keep cooking for another 5 minutes until the zucchini are nice and tender. Then add the tomato pulp and the olives, stir and turn the heat off. You do not want the tomato to cook. Drain the pasta and combine with the sauce. Add some of the starchy water from the pasta to thin the sauce if needed. Add the Parmesan cheese, fresh basil, mix and serve!
