Marinated Zucchini With Bow Ties

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   In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper.

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   In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil.

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   Variation: Balsamic-Marinated Zucchini with Bow Ties: For a sweeter dish, you can substitute an equal amount of balsamic vinegar in place of the wine vinegar called for in the recipe.

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   Wine Recommendation: This dish puts one in mind of the French Mediterranean, and a red or white wine from that region would be a perfect accompaniment. Try a red from the Cotes de Provence or Bandol, a white from the town of Cassis, or even a rose from the same area.

* Per serving · 4 servings · Values may vary.

No additional tips available.