Recipe by Rhiannon and Matt
This quick pasta meal (perfect for Summer) comes from Notebook magazine - January 2008 along with the following notes & tips: * This recipe can be easily adjusted to suit any taste. Substitute basil with oregano and thyme, or use all three for a richer flavour. For colour variation, use yellow and red cherry tomatoes. If cooking for children, use penne, which is easier to pick up with a fork.
Top Review by Dr. Jenny
This easy to make recipe is bursting with fresh flavor. The marinated tomatoes are especially nice. Beware, the recipe does lose some of its great flavor when reheated for leftovers, but having it the day it is made is truly phenomenal. I used fresh ricotta from the local market and basil from my garden. This one is definitely a keeper. Thanks!
- 500 g grape tomatoes, halved
- 1 garlic clove, crushed
- 1 tablespoon basil, shredded
- 2 tablespoons balsamic vinegar, plus extra to drizzle
- 1⁄4 cup extra virgin olive oil
- 2 large zucchini, trimmed, thinly sliced diagonally
- 400 g spaghetti
- 1⁄3 cup pine nuts, toasted (50g)
- 1⁄2 cup basil leaves, torn (plus extra)
- 1⁄2 cup fresh ricotta, crumbled, to serve (125g)
Directions See How It's Made
- Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper, then set aside for 20 minutes to marinate.
- Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat.
- Preheat a char-grill pan on high. Add zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.
- Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
- Return pasta to the saucepan and add the tomato mixture, zucchini, pine nuts and remaining basil.
- Season to taste with salt and pepper and toss to combine.
- Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.