Marinated Zucchini with Bow Ties

Ingredients

• 1 pound bow ties 
• 0.5 cup basil fresh chopped
• 4 cloves garlic minced
• 1.5 teaspoons fresh-ground pepper black
• 0.3 cup olive oil 
• 0.8 pound plum tomatoes diced seeded ( 6)
• 2.5 teaspoons salt 
• 0.3 cup red-wine vinegar 
• 2 pounds zucchini cut in half lengthwise and then cut crosswise into 1/4-inch slices ( 4)

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large frying pan, heat 3 tablespoons of the oil over moderate heat.
2. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes.
3. 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.
4. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.
5. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil.
6. 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.
7. Wine Recommendation: This dish puts one in mind of the French Mediterranean, and a red or white wine from that region would be a perfect accompaniment. Try a red from the Ctes de Provence or Bandol, a white from the town of Cassis, or even a ros from the same area.