About the recipe

I'm so glad we are into tomato season. I could probably eat pasta like this every night of the week, but then I wouldn't have new recipes for y'all. After grilling on the 4th I had some leftover grilled chicken thighs that worked well here, but roast chicken scraps would do just as well.

Ingredients

1 pint Sun Gold tomatoes
1 small diced zucchini
1-2 diced chicken thighs or roast chicken leftovers
2TB Olive Oil
1 TB Italian Seasoning
1TB dried garlic
1TB flour (preferably 00)
8 oz Basil, stems removed
1 lb Dried Etto Pasta - Trombe
2 TB Butter
Salt and pepper to taste
Grated Ricotta salata garnish

Trombe pasta box

Preparation

In a small bowl, combine zuchini, flour, garlic powder, Italian seasoning and salt and pepper. Mix well to coat
In a wok or large pan, add olive oil. Bring the zucchini to a sizzle over medium heat and cook until starts to brown and begins to soften, about 6-8 minutes. Add the butter and sungolds.
Bring a large pot of salted water to a boil. Cook pasta following the package instructions.
As the sungolds begin to burst, add the chicken and 1/2 the basil and mix well and then add the pasta using as much pasta water to make it all come together.
Plate the pasta and add the remaining basil leaves and grated ricotta salata. Buon Appetito.