16 oz. medium-sized pasta
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste

Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.

(Farm-Fresh Recipes by Janet Majure)

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