The garden-fresh taste of a handful of summertime ingredients makes this light pasta dish a standout. Although the dish can be served hot, it's really excellent at room temperature, which makes it perfect for summer entertaining. Note that you need an hour of room-temperature marination prior to assembly in order to let the flavors to marry and intensify.
Sautéed eggplant makes a nice addition to this dish, as does fresh mozzarella. The truffle oil is optional, but it lends an indefinable depth and complexity; if you skip it, substitute extra-virgin olive oil.
ripe tomatoes (about 2 cups, cut into 1/2-inch dice or 2 cups cherry tomatoes, halved)
extra-virgin olive oil
truffle oil (optional)
chopped fresh Italian parsley
chopped fresh basil
Sea salt (to taste)
red pepper flakes
Earthbound Farm Organic Zucchini (about 1/2 lb, cut into 1/4-inch dice, should yield about 1-1/2 cups)
clove garlic (minced)
freshly ground pepper
Combine the tomatoes, extra-virgin olive oil, truffle oil, red pepper flakes and herbs in a medium bowl. Add sea salt to taste and let sit at room temperature for 1 hour.
Bring 2 quarts of water to a boil and add 1 tablespoon of salt. Add the spaghetti and cook according to package directions.
Meanwhile, heat the 1 tablespoon of olive oil in a large skillet over medium heat. When hot, add the zucchini and cook, stirring occasionally, until the zucchini is crisp-tender, 3 to 4 minutes. Add the garlic and cook another minute, stirring frequently. Season with freshly ground pepper.
Drain the spaghetti and transfer it to a large bowl. Add the tomato-herb mixture and the zucchini, and toss to combine. Adjust seasoning as required. Serve the spaghetti immediately or at room temperature.
Leftovers can be refrigerated, covered. To serve, let the pasta come to room temperature or reheat in a microwave until hot.