Cut zucchini lengthwise.
Salt, coat with oil then broil, grill or bake until brown. (Can be done
ahead.) When ready to use, cut into 1 " pieces.
Slice tomatoes. If very
juicy , squeeze juice out and then slice. Ripe is more important than
Cook pasta in large pot
with abundant salted boiling water, about 12 minutes for large pasta.
Heat heavy skillet, large
enough to hold pasta. Put in 1 tablespoon oil. Toss in zucchini and garlic
slices. Cook over medium heat, stirring occasionally, to brown garlic.
Don't burn the garlic!
Stir in basil and tomatoes.
Cook until tomato skins start to wrinkle --they do not really cook in
Check for seasoning.
It should be slightly salty to blend with pasta. Turn off heat.
When pasta is cooked
(just until it doesn't crunch when bitten) drain it - not too dry- toss
into skillet and stir to mix. Add another tablespoon oil and stir to blend.
Don't add cheese!
Serves: 2-3 as first
Contributor: Judith Greenwood
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Judith tells us that
it is the nutty browned flavor of the zucchini that we are after. Browned
is not burnt!