📝 Intro

A vibrant vegetarian pasta dish made with sautéed zucchini, garlic, and cherry tomatoes. Finished with a sprinkle of Pecorino cheese and a drizzle of olive oil.

🧾 Ingredients

• 180g Bucatini pasta
• 1 Courgette (Zucchini), sliced
• 1 Garlic clove, crushed
• 100g Cherry Tomatoes, halved and deseeded
• 20ml Olive oil
• 25g Pecorino Cheese, grated
• Salt and Pepper, to taste
• Chilli flakes or fresh chilli (to taste)
• Fresh Basil (optional)

🔪 Instructions

1. Prep the Tomatoes
   (Optional Pro Tip) Fill a bowl with water. Slice cherry tomatoes in half and gently squeeze them in the bowl to remove the seeds — this helps reduce splashing while cooking and keeps the sauce smooth.
   
2. Sauté the Veggies
   In a large pan, heat olive oil. Add the garlic and sauté until golden. Add the courgettes and chillies. Sauté for about 5 minutes, then add the cherry tomatoes. Cook for another 3 minutes. Cover and set aside.
   
3. Cook the Pasta
   Bring a pot of salted water to a boil. Snap the bucatini into shorter lengths (approx. 3 cm) if preferred for easier eating. Cook according to package instructions.
   
4. Combine and Finish the Sauce
   Grate the Pecorino cheese while the pasta is cooking. Once the pasta is done, reserve some of the cooking water, then drain. Add the pasta to the pan with the vegetables, splash in a bit of the reserved water, and sauté everything together for another 1–2 minutes until nicely coated.
   
5. Serve Plate the pasta, drizzle with extra virgin olive oil, and top with freshly grated Pecorino. Garnish with fresh basil leaves if desired

⏱ Details

Prep Time: 15 minutes

Difficulty: easy

🎥 Watch the Video

Here you can watch it !!!

https://youtube.com/shorts/VD8sbp9CZLg

💡 Notes & Tips

• For a lighter twist, skip the Pecorino or replace with Parmesan.
  
• Deseeding tomatoes helps reduce moisture and keeps the sauce from getting too watery.
  
• Use whole bucatini if you prefer a traditional presentation.