We eat simple pasta dishes like this all the time in Italy. In fact this recipe almost counts as complicated because it has two main ingredients in the ‘sauce’!
Like most very simple dishes this works thanks to a little bit of precision in the cooking, so the order of adding ingredients does matter. If you can get your hands on some white zucchini this is a perfect way to use them. Alternatively asparagus is amazing in this kind of pasta dish.
500g short pasta
2 cups white zucchini, halved lengthways and diced
1–2 cups cherry tomatoes, halved
2 garlic cloves, peeled
1 tablespoon mint, roughly chopped
pecorino cheese, grated
salt and pepper to taste
Get the pasta cooking in salted boiling water.
Put a frying pan on a medium–high heat. Add olive oil and the garlic cloves. When the garlic is just sizzling add the zucchini and sauté until they are just softening and have a little colour. Add the cherry tomatoes and continue cooking until they are warmed and just beginning to soften. Season to taste, but remember that the pecorino cheese is quite salty.
Drain the pasta and add half to a large serving bowl. Add half of the zucchini mix, half of the mint and a good grating of pecorino. Add the remaining pasta, sauce, mint and some more pecorino and then stir everything well. (Adding everything in two layers helps to distribute the sauce and cheese evenly.)
Serve, preferably at a table set with daffodils: