This super simple Summer Courgette and Tomato Pasta is our favourite summer pasta recipe. When all those summer zucchinis (courgettes) are in season and the tomatoes are bursting with flavour, it is easy, speedy and above all delicious.
The point of this dish is to make a flavourful yet not too heavy meal that's made from fresh seasonal ingredients. It's the sort of meal that comes together super quickly. I can prep the veggies in the time it takes to boil the water for the pasta, and the sauce takes almost exactly as long as the pasta takes to cook.
This simple pasta recipe comes together in no time. It's perfect for easy summer eating! If you're after a slightly more substantial pasta dish, that is still simple and full of flavour, you should try Vegan Creamy Cannellini Bean & Tomato Pasta.
And if you want something extra to go on top of this courgette pasta, you really can't do better than this lovely crunchy Pangritata :Crispy Breadcrumbs for Pasta. For me it's the perfect addition in place of parmesan or other cheese.
Simple but fresh is the motto for this courgette tomato pasta! If you have homegrown courgettes and tomatoes, so much the better.
- Courgettes/Zucchini: One between two people is generally enough. Make sure it's lovely fresh and firm (snorfle). No flabby old zucchini here please.
- Ripe Cherry Tomatoes: If you grow your own tomatoes, this simple dish is the perfect way to showcase them. Make sure they are lovely and ripe as this adds to the overall flavour.
- Garlic: Measure with your heart how many garlic cloves to add. Use real fresh garlic, it makes a huge difference to the flavour.
- Chilli: Optional, but I like a little heat in with this dish. Choose fresh or dried flakes.
- Herbs: Fresh herbs are a must! You can choose dried or fresh oregano, but if you can, you must try to have fresh parsley or basil to finish the pasta! I keep little pots on my windowsill all summer just for this purpose.
- Pasta: It doesn't really matter what shape of pasta you choose here. I like long tagliatelle because it matches the long strips of courgette. But you do you. Just make sure it is a vegan pasta (most dried pasta is)
- Good Quality Olive Oil: The flavour of some good olive oil really can't be compared here.
- Optional White Wine: Adds a little 'something' to the overall pasta sauce.
This simple courgette and tomato sauce comes together in the time it takes to boil the pasta! Use this how-to guide to help you. The full recipe is in the recipe card below.
- Put a pot of water on to boil for the pasta. Make ribbons of courgette with a vegetable peeler or spiralizer.
2. Chop the cherry tomatoes in half.
3. Peel and slice the garlic. By now the pasta water should be boiling. Add the pasta to the water with salt.
4) In a large pan, add the garlic, tomato paste and optional chilli to the olive oil . Let it sizzle a minute.
5. Add the cherry tomatoes and herbs to the pan with the garlic. Add in the optional wine. Season to taste.
6. When the pasta is nearly done, add the courgette ribbons to the tomatoes and toss. Add a little bit of the pasta water to loosen it up if needed.
7. Drain the pasta, then add to the tomatoes and courgettes.
8. Serve the tomato and courgette pasta in bowls with extra fresh basil or other herbs to garnish.
🌿 Substitutions and Variations
This courgette tomato pasta is so simple, so you can really make it your own:
- No Wine: Add a little white vinegar and sugar to balance the flavours
- Chilli/No chilli: Add or leave out the chilli as desired
- Gluten Free: Choose gluten free pasta. Or just use loads of courgette and no pasta at all!
- Capers or Olives: Add either for an instant , salty kick. I love capers and often add to this pasta dish!
A good sharp knife and a vegetable peeler will make prepping this dish much easier.
You will also need a deep frying pan to sautee the vegetables and a saucepan for the pasta.
This lovely courgette and tomato pasta is best eaten fresh on the day, but it also tastes pretty good the next day. Pop it in an airtight container and keep in the fridge for up to three days. Reheat, or just eat as it is.
Yes, you can use tinned tomatoes instead of fresh. You can leave out the tomato paste if you do this.
Use whichever courgette or zucchini you like in this pasta! Make sure to thinly slice it and to choose a nice fresh firm one.
The only item containing gluten in this recipe is the pasta itself. Choose a nice quality gluten-free pasta to make this gluten free.
💚Other Courgette and Zucchini recipes!
Need some more recipes to use up your summer glut? Why not try these...
- Vegan Courgette & Leek Frittata
- Courgette Baba Ganoush (aka) Smokey Vegan Zucchini Dip
- Grilled Courgette, White Bean & Salsa Verde
- Tofu & Courgette Vegan Meatballs with Spicy Tomato Sauce
Courgette and Tomato Pasta
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 200 g (7 oz) pasta (a long flat pasta such as fettucine or linguine are perfect for this)
- 1 large courgette (zucchini)
- 2 garlic cloves
- 1 tablespoon tomato paste
- 150 g (1 cups) cherry tomatoes (or other fresh tomatoes)
- 1 teaspoon dried oregano
- 1 teaspoon fresh or dried chilli (to taste/optional)
- 1 tablespoon Olive oil
- 50 ml (¼ cups) White Wine (or 1 tablespoon white vinegar with 1 teaspoon sugar)
- salt and pepper to taste
- Fresh basil or Parsley to serve.
- Put the pasta water on to boil.
- Whilst boiling the pasta, use a or mandolin to shave fine slices of the courgette1 large courgette (zucchini)
- Finely slice the garlic, chop the chilli if using and slice the tomatoes in half2 garlic cloves, 150 g cherry tomatoes, 1 teaspoon fresh or dried chilli
- The pasta water should now be boiling, add some salt and the pasta to it, giving it a stir to prevent it sticking.200 g pasta
- In a deep frying pan, heat the olive oil and add the garlic, chilli & tomato paste, Gently fry for a few seconds and stir to mix the tomato paste with the oil2 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon fresh or dried chilli, 1 tablespoon Olive oil
- Add the cherry tomatoes & oregano and mix in, the tomatoes should start releasing their juices,150 g cherry tomatoes, 1 teaspoon dried oregano
- Add the white wine to the pan if using and the courgette slices. Cook for a minute until the courgette slices start to soften.50 ml White Wine
- Test the pasta to see if it is done. Reserve a little of the pasta cooking water.
- Add the pasta to the sauce, stirring it well, add a little of the reserved pasta water if it looks a like it needs a little extra liquid. Once combined, add salt, pepper and good olive oil to tastesalt and pepper to taste
- Serve immediately, sprinkling over extra herbs such as basil & parsley.Fresh basil or Parsley to serve.