The pasta with zucchini and tomato sauce is one of the summer first courses we most enjoy at home. The zucchini cooked in the sauce soak up all the flavor and remain very tender and tasty, and together with a generous soffritto the sauce stays rich and clings perfectly to the pasta itself.
A delicious dish that is prepared in a short time, but if you want to get ahead you can also make the sauce the day before and keep it in the refrigerator so you can reheat it and toss the pasta in it just before sitting at the table.
Let’s see how to prepare pasta with zucchini and tomato sauce right after the photo as always, but first, take a look below at other zucchini recipes 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for pasta with zucchini and tomato sauce
- 11 oz pasta
- 1 1/2 cups tomato purée (passata di pomodoro)
- 4 zucchini
- Half onion
- 1 carrot
- 2 stalks celery
- 3 tablespoons extra virgin olive oil
- 2 pinches salt
- 2 pinches pepper
Preparation of pasta with zucchini and tomato sauce
The pasta with zucchini and tomato sauce is very simple to prepare; start by making the sauce.
Finely chop the onion, carrot and celery, then sauté for 4 or 5 minutes in the olive oil in a large skillet. Add the tomato purée and let it flavor for another 5 minutes.
In the meantime, trim and wash the zucchini, then cut them into quarters and then into fairly regular pieces. Add the zucchini to the sauce, salt and lower the heat.
Let it cook for at least 20 minutes until the sauce reduces and becomes thick.
Meanwhile cook the pasta and once al dente drain it into the pan with the sauce.
Toss it for a few moments to let it absorb the flavors, adjust salt if needed.
Season with freshly ground black pepper.
Let the pasta with zucchini rest a few minutes before serving.
How to store pasta with sauce
Pasta should ideally be eaten right after preparation; however, if you have leftovers you can keep it in the refrigerator for 1 day and then put it in the oven to gratin with some mozzarella.
Other recipes
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