– **Title**: Zesty Italian Pasta
– **Ingredients**:
– 12 oz pasta (your choice, e.g., penne or fusilli)
– 2 tablespoons olive oil
– 1 garlic clove, minced
– 1 small onion, finely chopped
– 1 bell pepper (red or yellow), diced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 1 teaspoon dried Italian herbs (basil, oregano, thyme)
– 1/2 teaspoon red pepper flakes (adjust for spice preference)
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (for garnish)
– 1/4 cup grated Parmesan cheese (optional)
– **Instructions**:
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant, about 2-3 minutes.
3. Add the diced bell pepper and zucchini to the skillet. Continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the cherry tomatoes, dried Italian herbs, red pepper flakes, salt, and pepper. Cook for an additional 2-3 minutes until the tomatoes begin to soften.
5. Add the cooked pasta to the skillet, tossing to combine everything well. Adjust seasoning if necessary.
6. Remove from heat and garnish with fresh parsley and grated Parmesan cheese, if desired.
7. Serve warm and enjoy your zesty Italian pasta!
Key Ingredients & Substitutions
Spaghetti or Linguine: Both types of pasta work well, but feel free to try penne or fettuccine for a different experience. Just remember to adjust cooking times as needed!
Olive Oil: Extra virgin olive oil gives the best flavor. If you’re out, any cooking oil like avocado oil is a good substitute, though the taste will change.
Garlic: Fresh garlic is a must for the best flavor. If fresh isn’t available, you can use garlic powder, but use less—about 1/4 teaspoon per clove.
Diced Tomatoes: Canned or fresh, both work great. If you don’t have diced tomatoes, whole canned tomatoes can be crushed by hand. You can also use tomato sauce in a pinch.
Cherry Tomatoes: For a sweeter flavor, cherry tomatoes are perfect. If not on hand, grape tomatoes or regular tomatoes cut into chunks can do the trick.
Fresh Mozzarella: If fresh mozzarella isn’t available, try using shredded mozzarella. While it melts differently, it will still be delicious!
Fresh Basil: It’s hard to beat fresh basil, but if you can’t find it, dried basil can work. Use about one-third of the amount since dried herbs are more concentrated.
How Can I Ensure My Garlic Doesn’t Burn?
Garlic can easily burn, which makes it taste bitter. To prevent this, always sauté on medium heat and watch it closely. Here’s how to do it right:
- Start with the oil hot but not smoking.
- Add minced garlic and stir constantly for about 30 seconds.
- Once fragrant, continue with your other ingredients.
In case you accidentally burn the garlic, it’s best to start over—no need to let it spoil your dish!
What’s the Best Way to Create a Light Sauce?
Using reserved pasta water is a game-changer for this sauce! Here’s how:
- After cooking the pasta, don’t forget to save that cup of water!
- Add it to the skillet a little at a time. This water contains starch from the pasta, which helps the sauce cling better.
- If the sauce feels too thick, add more water. If it’s too thin, let it cook a bit longer to reduce.
This technique helps keep your pasta coated in delicious flavor without becoming soupy.
How to Make Zesty Italian Pasta
Ingredients You’ll Need:
Pasta and Sauces:
- 12 oz spaghetti or linguine
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups cherry tomatoes, halved
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 8 oz fresh mozzarella, cherry-sized balls or diced
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This zesty Italian pasta dish takes about 20 minutes of prep and cooking time. It’s quick to prepare and perfect for a tasty weeknight dinner that’s full of flavor!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once it’s cooked, reserve 1 cup of the pasta water (this will help you make the sauce) and then drain the pasta. Set it aside for later.
2. Sautéing the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté it for about 1 minute, or until you can smell that lovely garlic aroma. Be careful not to let it burn, as burnt garlic can taste bitter.
3. Adding the Tomatoes and Seasoning:
Next, add the drained diced tomatoes and halved cherry tomatoes to the skillet. Stir in the Italian seasoning, red pepper flakes, and season with salt and pepper to your liking. Cook this mixture for about 5-7 minutes, until the tomatoes start to soften and break down.
4. Creating the Light Sauce:
Lower the heat and begin to add the reserved pasta water, a little at a time. This will help create a light, flavorful sauce. Once the sauce is ready, add the cooked pasta and toss everything together, making sure the noodles are well coated with the tomato mixture.
5. Adding Mozzarella and Basil:
Finally, gently fold in the fresh mozzarella balls and chopped basil. Cook your pasta dish for another 2-3 minutes, just long enough for the mozzarella to start melting into the sauce.
6. Serving and Garnishing:
Remove the skillet from heat and taste your pasta. Feel free to adjust the seasoning with more salt, pepper, or red pepper flakes if needed. Serve your delicious zesty pasta immediately, topping it with additional basil and a sprinkle of grated Parmesan cheese if you like. Enjoy your meal!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Feel free to substitute whole wheat spaghetti or linguine for a healthier option. Just remember to check the cooking time, as whole wheat pasta may need an extra minute or two to reach al dente.
What If I Don’t Have Cherry Tomatoes?
No problem! You can use any type of fresh tomato, like roma or vine-ripened. Just chop them into bite-sized pieces, and they’ll work perfectly in this recipe. If fresh tomatoes aren’t available, canned whole tomatoes can be crushed and used as well!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop with a splash of water or broth to help revive the sauce.
Can I Add Other Vegetables?
Definitely! Feel free to toss in any vegetables you like, such as spinach, bell peppers, or zucchini. Just sauté them in the skillet along with the garlic to ensure they’re cooked through and flavorful.
