1poundzucchini or the other summer squash, thinly slice
1cupolive oil (or 1/2 cup olive oil and 1/2 grapeseed oil)
2clovesgarlic, chopped
1tablespoonwhite wine vinegar
1poundcaserecce pasta (okay to substitute spaghetti)
Fewsprigsfresh basil, chopped (optional, for garnish)
2 cupscherry tomatoes
2 teaspoonssalt
Instructions
For blistered tomatoes:Heat 2 tablespoons olive oil in a pan over medium-high heat. Add 2 cups cherry tomatoes. Cook, undisturbed, for 2 minutes. Add 2 teaspoons salt, stir, and cook another 2 minutes until skin is evenly blistered. Remove from heat. Set aside.
For the sauce:Heat oil over medium heat. Fry sliced zucchini in oil until soft. Remove zucchini and add garlic, then cook until soft. Add vinegar to oil, pour mixture on top of zucchini, and blend until smooth.
Boil pasta according to manufacturer’s directions. Drain, reserving a few tablespoons of pasta water.
If needed, add a few teaspoons at a time of pasta water to sauce and blend again. Toss sauce with pasta and top with chopped basil and blistered tomatoes.