Summer Pasta with Tomatoes, Zucchini and Melting Mozzarella

This recipe presents a light summer pasta dish built around farfalle, zucchini, cherry tomatoes, peas and baby mozzarella. The article says the sauce should be made especially silky by reserving some of the pasta cooking water and adding it gradually near the end, so the starch helps create a velvety texture that coats the pasta.

The ingredient list calls for one package of farfalle, one jar of napolitana sauce or homemade tomato sauce, 2 medium zucchini sliced into half-moons, 1 cup halved cherry tomatoes, 3/4 cup frozen peas, 2 tablespoons olive oil, 1 crushed garlic clove, salt and black pepper, fresh basil for serving, 125 to 150 grams of baby mozzarella, and a little grated Parmesan.

To prepare it, the pasta is cooked until al dente and about half a cup of the cooking water is saved. The zucchini are sautéed in olive oil for 3 to 4 minutes, then garlic is added briefly. Next come the tomato sauce and peas for 2 to 3 minutes, followed by the cherry tomatoes for another 2 minutes. The cooked pasta is then tossed in, with small amounts of pasta water added until the sauce looks smooth and glossy.

After turning off the heat, basil is mixed in and the dish is plated with baby mozzarella and Parmesan on top. The recipe is credited to Barilla.