Bucatini Pasta & Zucchini with Cherry Tomatoes & Baby Bocconcini

Prepare Ingredients:

Wash the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the bocconcini in half. Halve the tomatoes. Peel and thinly slice the garlic. Pick the mint leaves; discarding stems. Cut the zucchini in half lengthwise, then thinly slice, about 3 mm. Roughly chop the capers.

Cook Zucchini:

In a large non-stick pan, heat olive oil on medium-high until hot. Add the zucchini in a single, even layer and season with salt and pepper. Cook, stirring occasionally, 3-5 minutes, or until slightly softened and browned. Transfer to a bowl and set aside.

Cook Tomatoes:

In the same pan, heat olive oil on medium until hot. Add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until the tomatoes are thickened and saucy.

Add Zucchini & Capers:

Add the cooked zucchini and capers to the pan of tomatoes. Cook, stirring occasionally, 1-2 minutes, or until well combined. Remove from heat.

Cook Pasta & Add to Sauce:

Add the pasta to the pot of boiling water; cook 2-3 minutes, or until just shy of al dente. Reserve ½ cup of the pasta water and set aside. Drain the pasta and transfer directly to the pan of vegetables. Add ¼ cup of the reserved pasta water; cook on medium, stirring occasionally, 2 to 4 minutes, or until the pasta has absorbed some of the sauce. (If the sauce seems too dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove from heat.

You Plate It:

Add the butter, parmesan and half the mint (roughly tearing leaves just before adding); stir until well combined. Season with salt and pepper to taste. Divide the pasta and vegetables between dishes. Top with the baby bocconcini. Garnish with the remaining mint (roughly tearing leaves just before adding). Enjoy!