Orecchiette tossed in a silky zucchini sauce made from grated zucchini, garlic and butter, finished with jammy roasted cherry tomatoes and crunchy parmigiano breadcrumbs. Bright, summery and full of flavour.
Last summer we had a huge harvest of zucchini from our allotment, so we experimented with many ways to use them. We gravitated toward sauces for pasta, risottos and salads, and this zucchini butter pasta sauce quickly became a favourite.
The sauce is smooth and creamy without any dairy cream — just four simple ingredients blended until silky. It’s quick to make and highlights fresh basil and parmigiano for an intense, fresh flavour.
The cherry tomatoes are slow roasted at a low temperature until caramelised and jammy, which contrasts perfectly with the fresh green sauce.
There are a few stages to the recipe, but nothing difficult. If you need to save time, I’ve noted a couple of easy shortcuts below.
Ingredient notes
- Orecchiette – any small or short pasta shape will work if you can’t find orecchiette.
- Zucchini – the recipe uses about 600g (1.3 lbs) total, which is roughly two very large or four small-medium zucchini.
- Butter – olive oil can be substituted, but butter adds extra richness and a silky mouthfeel to the sauce.
Quick shortcuts
If you’re short on time, you can simplify a couple of elements without losing much flavour.
- Tomato shortcut – use semi-dried (sun-blushed) tomatoes from the deli, or sauté the cherry tomatoes in a pan for 5–10 minutes until softened.
- Easy breadcrumbs – toast store-bought breadcrumbs in a pan until golden, cool them, then mix with grated Parmigiano, salt and pepper. Skip the basil if you prefer.
Make ahead
Most components can be prepared ahead to save time on the day you serve.
- Roasted tomatoes keep in the fridge for 3–5 days and can be warmed in a 180°C / 350°F oven.
- Breadcrumbs store covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- Zucchini sauce will keep in the fridge for up to 5 days; gently reheat with a splash of pasta water to loosen before serving.
More delicious summer pasta recipes to try
Pasta
Orzo Pasta Salad with Grilled Summer Vegetables
Pasta
Sicilian Pistachio Pasta with Shrimp
Pasta
Tomato Pasta with Sardines and Breadcrumbs
Pasta
Easy Zucchini Pesto Pasta (Fresh and Delicious)
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Step By Step Photos Above
Most recipes include step-by-step photos, useful tips and sometimes video to help you cook confidently.
Orecchiette with Zucchini Butter Sauce and Roasted Tomatoes
By Emily
Equipment
- Box grater
- Food processor
- Blender or immersion blender
- Large pan
- Baking tray
Ingredients
For the roasted tomatoes
- 200g (7 oz) cherry tomatoes, halved
- 1 tsp dried oregano
- Olive oil, salt and pepper to season
For the sauce
- 400g (14 oz) orecchiette or another short pasta
- 600g (1.3 lbs) zucchini (approx. 2 large or 4 small-medium)
- 50g (4 tbsp) unsalted butter
- 3 cloves garlic, finely sliced
- Large handful fresh basil (about 1 cup)
- 40g (1.5 oz) Parmigiano Reggiano, finely grated
For the crumb topping
- 1/4 cup fine breadcrumbs
- Small handful fresh basil
- 2 tbsp Parmigiano Reggiano, finely grated
Instructions
To make the slow roasted tomatoes
- Preheat the oven to 120°C fan / 100°C static (250°F fan / 210°F static).
- Halve the cherry tomatoes and place on a baking tray. Drizzle with olive oil, season with oregano, salt and pepper. Roast for 45–50 minutes until jammy. Turn off the oven and keep them inside until serving to retain warmth.
To make the toasted breadcrumbs
- Toast the breadcrumbs in a dry pan until lightly golden. Let cool, then pulse in a food processor with basil, Parmigiano and a pinch of salt and pepper until a fine crumb forms.
To make the sauce
- Grate the zucchini on the largest holes of a box grater. Bring a large pot of salted water to a boil for the pasta.
- Warm a large pan over medium heat and melt the butter. Add the grated zucchini and sauté for about 10 minutes. Season with salt and pepper, add the garlic and cook a further 5 minutes until most of the moisture has evaporated.
- Add the pasta to the boiling water and cook until al dente.
- Transfer the sautéed zucchini to a blender or use an immersion blender. Add the basil, grated Parmigiano, salt and pepper and blitz until smooth and creamy. Add about 60ml (1/4 cup) reserved pasta water if needed to reach a silky consistency.
- Return the sauce to a pan, taste and adjust seasoning, and keep warm. Toss the cooked pasta with the sauce, adding a splash of pasta water if the sauce is too thick. Serve with a sprinkle of the parmigiano breadcrumbs, the roasted cherry tomatoes and extra Parmigiano if desired.
Notes
Helpful Info for All Recipes
- We recommend extra virgin olive oil in most recipes unless stated otherwise.
- When using canned or jarred tomatoes, choose good-quality brands for the best flavour.
- Vegetable sizes are medium unless noted.
- All recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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