A nice light pasta dish for summer. . .

Ziti Aioli With Zuccini and Tomatoes

Ingredients:

1 lb. Ziti Pasta (Gluten Free)

2 Small Zucchini Rinsed and Cut into half-moon shape (Skin on)

1 Can (14.5 oz.) Diced Tomatoes

1/4 Cup Extra Virgin Olive Oil

1 Garlic Clove minced

1 Shallot Finely Diced

2 Tbspn. Fresh Parsley minced

2 Tbspn. Fresh Basil minced

1 Tbspn. Fresh Oregano Mince

1/4 Tspn. Dried Red Pepper Flakes

1/2 Tspn. Sea Salt

1/2 Tspn. Fresh Ground Black Pepper

Freshly grated Parmigiano-Reggiano

Directions:

Cook pasta per package directions.  While waiting for the water to come to a boil, heat the extra virgin olive oil over medium high flame in a large saucier or heavy skillet. When oil is hot, add Zucchini.  Cook for 3 minutes.  Add diced Shallot and stir.  Cook for 1 minute.  Add minced Garlic, stir and cook for 1 minute.  Add Salt, Pepper and Red Pepper Flakes.  Cook for 2 minutes.  Add Diced Tomatoes, stir and cook for 5 Minutes at a low boil.  Reduce heat to simmer.  Add Minced Parsley, Basil and Oregano.  Taste test and adjust seasonings to your liking, if necessary. Stir and cover pan.  Cook for 10 Minutes.  When pasta is done al dente, strain and add to sauce.  Stir and allow to simmer with sauce uncovered for 1 minute.  Serve with freshly grated Parmigiano-Reggiano over the top.

Serves 4