Mid-week cooking this week changed location. My boy, Iron Chef Rob got hit by a car when he was out on his new bike. Whilst he is ok for now, just bruised up and stiff, I went over to his place and cooked for him and his family instead of mine!

This recipe was ripped out of an old issue of Notebook magazine, but it can also be found on the taste website here. It was a huge hit with the family. A very simple and fresh pasta. Usually I only like my pasta dripping in rich tomato sauce, but the fresh vegetables and balsamic vinegar was just as good. In fact I’d go as far as saying it was one of the most amazing pastas I’ve had in my life! That’s quite a statement to make I know, but I will be looking forward to the next time I make it.

Marinated Tomato, Zucchini, Pine Nut & Ricotta Pasta

2 x 250g punnets grape tomatoes, halved
1 garlic clove, crushed
1 tbs shredded basil
2 tbs balsamic vinegar, plus extra to drizzle
1/4 cup (60ml) extra virgin olive oil
2 large zucchini, trimmed, thinly sliced diagonally
400g spaghetti
1/3 cup (50g) toasted pine nuts
1/2 cup basil leaves extra, torn
1/2 cup (125g) fresh ricotta, crumbled, to serve

1. Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper. Set aside for 20 minutes to marinate.2

2. Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat. Preheat a char-grill pan on high. Add zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.

3. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.

4. Return pasta to the saucepan. Add the tomato mixture, zucchini, pine nuts and remaining basil. Season to taste with salt and pepper and toss to combine. Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.

Serves 4