Penne And Zucchini Tossed With A Spicy Shiraz Sauce

1. 1

   Cut the zucchini in half-moons, the onion in slices and the cherry tomatoes in half.

2. 2

   On a large skillet, warm up the butter and vegetable oil, add the onion and cook it until slightly softened. The zucchini goes in, along with the minced garlic, dried thyme, red pepper flakes, salt and pepper.

3. 3

   Once the zucchini is cooked but still crisp, add the tomato paste and the wine. Let it boil and reduce until it thickens.

4. 4

   Toss in the cooked penne, cherry tomatoes and a bit of pasta water (to help the sauce bind) and top with minced basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.