Pasta with Zucchini and Shrimp


1 garlic clove
6 tbs. extra virgin olive oil
¾ lb. small zucchini, diced
4 large tomatoes, diced
8 oz. medium shrimp, shelled & deveined
1 fresh chile pepper (optional)
fresh basil leaves
¾ lbs. pasta
sea salt and fresh ground black pepper to taste


Saute the garlic with the olive oil in a large sauce pan over low heat until light gold.
Add the zucchini and cook, raising the heat to high, until lightly browned. Add the tomatoes, shrimp, the chile pepper (if using), basil and - if necessary – 2-3 tbs. water.
Stir over heat until shrimp is just cooked through and still tender, and then turn off heat.

In the meantime, cook the pasta to al dente in boiling, salted water.

Drain pasta and gently mix with the sauce.

Serves 4