Slow-roast tomato and zucchini pasta

Slow roast tomato & courgette pasta © J Horak-Druiff 2007

20070920_slowroasttomatocourgettepaSo… you buy a ton of tomatoes.  You spend a day or so roasting them veeeeeeery slowly in your oven.  Then you bottle them in olive oil.  But then comes the hard part:  what to do with them?  Of course, the easy option is simply to eat them out of the jar when nobody is looking (be careful not to dribble oil on your clothes in the process as this is a dead giveaway as to what you’ve been up to…)

Another option is pizzas (but more of that later) and yet another option is to eat it with some of the rather yummy pasta you brought back from Rome and that’s too good to smother in a creamy sauce.  Although I am usually first in the queue when it comes to creamy pasta sauces, there are some nights when I actually feel a vague twinge of guilt about all the calories I’ve consumed and I do my best to come up with a non-creamy pasta sauce that’s still tantalizing.

Which is how this dish came about.  It’s healthy, it’s full of lovely robust flavours, it’s colourful – and it it takes all of 10 minutes to prepare.

What more could you want from a dish?



Enough pasta for 220070920_slowroasttomatocourgette_3
1 large garlic clove, crushed
1 large zucchini
about a dozen slow-roast tomatoes
about a dozen pitted black olives (optional)
extra virgin olive oil
1 tsp dried basil
1 tsp dried thyme
salt and pepper
Parmesan shavings


Prepare the pasta according to the package instructions.

Wash and slice the zucchini lengthwise into 0.5cm thinck slices, then cut each slice into 2 cm pieces.  Heat a little olive oil in a heavy-bottomed frying pan, add the zucchini pieces and sautee on high until the edges of the slices have begun to blacken slightly.  Turn the pieces over and repeat on the other side.  Then add about 2 Tbsp more oil and, the herbs, the garlic (and olives, if using) and turn the heat down to medium.  Allow to cook for a few more minutes until soft enough for your liking, adding the tomatoes near the end just to heat through. Add salt and pepper to taste.

Drain the pasta and return to the pot, then add the tomato and zucchini together with the olive oil to the pasta.  Stir to mix and serve immediately, topped with shavings of Parmesan cheese.


This dish is my submission to the Vegetarian Awareness Month event being hosted by Margot of Coffee and Vanilla.

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  1. says

    Oh yes, I’m totally on board with this dish. It sounds like something I’d love, especially if you’ll allow me to splurge a bit on the cheese. I’m also feeling a bit mad at myself that I didn’t manage to get anything made for Vegetarian Awareness Month, because I do eat a lot of vegetables even though I’m not a vegetarian. (So many events, and I do have to teach school all day, such a bother.)

  2. says

    Hi Kalyn
    Of course you can splurge on the cheese – because you’re worth it 😉 And I hear what you say about the day job cutting into blogging time – so inconvenient! 😉
    Hi Katie
    Oh, these are som wodnerful fresh out of the jar… it’s a miracle any of them actually made it into completed dished in my house!
    Hi Margot
    Thanks so much for hosting – all the entries look wodnerful!
    Hi Susan
    Not me, that’s for sure. I’m just kicking myself that I did not discover them sooner. All those wasted years!