No pasta preparation quite says summer like pasta with zucchini. The tender and sweet zucchini coupled with black olives and fresh basil results in a simple dish that's ideal for lunch under a beach umbrella or in the garden. It can be served hot or even at room temperature – in fact, it tastes even better the next day.
Cooking the zucchini
For a super-light version, grill the zucchini or steam it for a short period of time to maintain its crunchiness or grill it.
Otherwise, we recommend pan-frying. Cut the zucchini into cubes or not-too-thin rounds and then pass them in the pan, or rather in the wok with a little chopped shallot and extra-virgin olive oil.
Sauté them quickly because they should not soften too much and then season with a pinch of salt and black pepper.
Complete with plenty of fresh basil and some grated lemon peel to add an extra boost of flavor and some fragrance to the zucchini.
The pasta
We suggest fusilli. The spirally short pasta has a nice multifaceted texture. Otherwise, use a short pasta like classic penne or mezzi rigatoni.
If you prefer an even smaller pasta, Sardinian gnocchetti, orecchiette, or farfalle work well with the recipe.
Olives, basil, and cheese
Be generous with the basil because you should be able to taste it. However, you don't want to be too heavy-handed so that it overpowers the other flavors of the dish.
Avoid the very bitter black olives and the green ones as the flavors won't jive well with the other ingredients. Whichever olives you choose, though, make sure they're pitted.
Complete with grated cheese like ricotta salata or pecorino – wait until the pasta cools a bit, as you don't want the cheese to melt too heavily in the heat. Feta also goes well – couple it with a pinch of oregano.
Pasta With Zucchini and Black Olives Recipe
The procedure is really quite simple.
Bring a large pot of water to a boil. Add salt. Cook the pasta until al dente and drain. Combine with the cooked zucchini and then add a handful of black olives, fresh basil, and extra-virgin olive oil. Let cool for a few minutes and once the pasta is warm (not hot), add the grated cheese. Mix well and let the dish rest for a while before serving.
If you're not in the mood for cheese, you can substitute it with avocado or seared shrimp and lemon juice. Add an extra touch of color by adding a pinch of saffron to the pasta cooking water, which will give the fusilli a golden hue, or to the zucchini. To add a touch of protein, add cannellini beans.