Serves 4
2lbs zucchini, halved lengthwise and sliced 1/2 inch thick
kosher salt and pepper
4 tbsp kosher salt
4 garlic cloves, minced
1 tsp red pepper flakes
454 g pasta (bowtie or fusilli)
1 pint (small container) grape tomatoes, halved
1/2 cup fresh basil, chopped
1/4 cup pine nuts, toasted
3 tbsp balsamic vinegar
1/4 cup grated parmesan cheese
Toss zucchini with 1 tbsp Kosher salt and let drain in a colander for 30 minutes. Pat dry with paper towel and carefully wipe away any residual salt.
Start cooking pasta.
Heat 1 tbsp oil in non-stick skillet over high heat. Add zucchini and cook, stirring occasionally, until golden brown and slightly charred. About 5-7 minutes. Then add garlic, saute for 2 minutes and add tomatoes and basil. Stir and cook for about 2 minutes.
Add balsamic vinegar and stir to coat. Strain pasta reserving 1/2 cup. Add pasta, stir and add remaining pasta water, a little at a time. Add parmesan and stir. Serve.