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4-6
10 minutes
15 minutes
2–3 tbsp extra virgin olive oil, divided
1 pint cherry tomatoes
5 cloves garlic, thinly sliced
Salt, to taste
Freshly cracked black pepper, to taste
¼–½ tsp crushed red pepper flakes (or to taste)
1 lb campanelle pasta, cooked al dente
½–1 cup reserved pasta water
2 tbsp butter
1 cup freshly grated Pecorino Romano cheese
Juice of ½–1 lemon, to taste
¼ cup fresh basil, chopped or torn, plus more for garnish
Add the zucchini and cook for 3–4 minutes, stirring occasionally, until just tender.
Add the cherry tomatoes with the remaining olive oil. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to blister and soften.
Stir in the garlic and cook for about 1 minute, just until fragrant.
Season the vegetables with salt, black pepper, Blackstone Tuscan Herb Seasoning, and crushed red pepper flakes. Toss to coat evenly.
Add the cooked campanelle pasta, ½ cup of the reserved pasta water, and the butter. Toss until the butter melts and coats the pasta.
Sprinkle in the Pecorino Romano cheese, tossing continuously. Add more reserved pasta water as needed until a light, silky sauce forms.
Stir in the lemon juice and fresh basil, then toss until everything is evenly coated.
Serve immediately with extra Pecorino Romano, fresh basil, cracked black pepper, and a drizzle of extra virgin olive oil, if desired.
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