Marinated Zucchini with Bow Ties

Active Time: 25 Minutes Total Time: 25 Minutes Yield: Serves 4 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. RECIPE INGREDIENTS 1/3 cup plus 3 tablespoons olive oil 4 cloves garlic, minced 2 pounds zucchini (about 4), cut in half lengthwise and then cut crosswise into 1/4-inch slices 2 1/2 teaspoons salt 3/4 pound plum tomatoes (about 6), seeded and diced 1/2 cup chopped fresh basil 1/4 cup plus 1 tablespoon wine vinegar 1 1/2 teaspoons fresh-ground black pepper 1 pound bow ties

DIRECTIONS In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil. VARIATION: Balsamic-Marinated Zucchini with Bow Ties For a sweeter dish, you can substitute an equal amount of balsamic vinegar in place of the wine vinegar called for in the recipe.