This super-easy dinner makes the most of last-of-season summer produce. But don't be fooled - this dish can be enjoyed any time of year. Grocery store cherry tomatoes usually the most flavorful, even in the heart of winter!
4ounceswhole wheat spaghetti pasta
1tablespoon+ 1/4 cup extra virgin olive oildivided
1/4teaspoonfreshly ground black pepper + more to taste
1/2cupfresh basil leaveschiffonaded + more for garnish if desired
Set a large pot of water over high heat. Bring to a boil. Add a generous pinch of salt and toss in the pasta. Cook until al dente according to package instructions. Reserve about 1/2 cup of the cooking liquid then drain in a colander and set aside.
While the pasta cooks, set a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add the spiralized zucchini along with a pinch of kosher salt and cook, stirring frequently, until just tender, about 3 minutes. Transfer to a plate.
Return skillet to the stove, again over medium heat. Add 1/4 cup olive oil and the sliced garlic. Saute garlic until just golden and fragrant, about 30 seconds.
Add cherry tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until most of the tomatoes have burst and a thick sauce has formed, about 12 minutes. When the tomatoes start to soften, you can smash them with your cooking spoon to help them along, but most will burst on their own.
Stir in the basil. Taste sauce and add additional salt and pepper if desired.
Add zucchini noodles and pasta. Toss until well-coated, adding a bit of the cooking liquid at a time if the sauce seems to need some thinning.