"Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish – with grilled chicken, for instance...."
INGREDIENTS
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1/3 cup plus 3 tablespoons olive oil
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4 cloves garlic, minced
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2 pounds zucchini (about 4), cut in half lengthwise and then cut crosswise into 1/4-inch slices
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2 1/2 teaspoons salt
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3/4 pound plum tomatoes (about 6), seeded and diced
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1/2 cup chopped fresh basil
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1/4 cup plus 1 tablespoon wine vinegar
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1 1/2 teaspoons fresh-ground black pepper
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1 pound bow ties