Recipe: Zucchini Trifolati

Serve 4 to 6

1 pound small zucchini

10 ounces cherry tomatoes

2 cloves garlic

2 tablespoons chopped basil

3 tablespoons extra-virgin olive oil, divided

½ to ¾ teaspoon kosher or fine sea salt

Freshly ground black pepper to taste

1. Wash zucchini. Cut them in half lengthwise and then in half crosswise into rough pieces of about ¾ inch. Tear tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop basil and set aside.

2. Heat 2 tablespoons olive oil in a skillet over medium-high heat. When hot, add zucchini and garlic, stirring to combine. When zucchini begins to brown, add tomatoes, salt and pepper. Stir well, then cook 5 minutes.

3. Remove from heat and add basil. Drizzle with 1 tablespoon olive oil, cover and set aside at least 10 minutes before serving. The dish can also be served at room temperature or chilled.

From "Italian Two Easy: Simple Recipes from the London River Cafe" by Ruth Rogers and Rose Gray