- 4 small Zucchini
- 2 Beefsteak tomatoes
- 4 tablespoons Olive oil
- 1 finely chopped Garlic clove
- 1 teaspoon chopped Thyme leaves
- 1 generous pinch ground saffron
- 350 grams Penne
Rinse the zucchini and cut lengthwise into 2 mm (approximately 1/8 inch) thick slices. Cut into thin strips.
Blanch the tomatoes in a pot of boiling water, peel, quarter, core and cut into small cubes. Heat the olive oil in a skillet. Add the garlic and cook until fragrant. Stir in the zucchini, thyme and saffron. Add the tomatoes and cook for 2-3 minutes.
Cook the pasta in a pot of boiling salted water until al dente. Drain the pasta, add to the tomato mixture, and toss until thoroughly combined. Serve on plates.