½ lb. Angel Hair Pasta2 large, fresh tomatoes
10 fresh basil leaves
2 medium zucchini, finely diced
4 cloves garlic, thinly sliced
dash red pepper flakes
1 shallot, minced
handful fresh chives
¼ cup chicken broth or white wine or pasta water
Set salted water to boiling for pasta. Dice tomatoes and strain out seeds and juices. Stack basil leaves, roll and thinly slice to for a chiffonade – thin slivers. Heat 2-3 tablespoons of olive oil in a large skillet. Saute the zucchini over medium-high heat, until beginning to brown.
Meanwhile cook the pasta until just al-dente; since this is angel hair, it will take only 3-5 minutes. Drain pasta and tip into serving bowl; cover. Add the garlic, pepper flakes and shallots to zucchini, lower heat a bit, and cook another 2-3 minutes. Add the chives, basil and chicken broth, and bring to a boil. Reduce heat and fold in the tomatoes. Tip veggie mixture over the pasta. Serve with grated Parmesan Cheese.
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