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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Burst Tomato and Herb Spaghetti

Cover the skillet to prevent splatters as the tomatoes burst.

Southern Living FEBRUARY 2013

  • Yield: Makes 4 servings
  • Total: 40 Minutes


  • 2 medium zucchini, chopped
  • 2 tablespoons olive oil, divided
  • 3 garlic cloves, sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon kosher salt, divided
  • 3 pt. grape tomatoes
  • 1/2 teaspoon black pepper
  • 1 (8-oz.) package spaghetti
  • 1 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • Shaved Parmesan cheese


1. Sauté zucchini in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until zucchini begins to brown. Add garlic, red pepper, and 1/4 tsp. kosher salt; cook, stirring often, 4 to 5 minutes or until garlic begins to brown. Remove from skillet.

2. Add tomatoes, black pepper, and remaining 1 Tbsp. oil and 3/4 tsp. kosher salt to skillet; cook, stirring occasionally, 2 minutes. Cover, reduce heat to medium, and cook, stirring occasionally, 10 minutes or until tomatoes begin to burst.

3. Cook pasta according to package directions; drain, reserving 1/4 cup hot pasta water. Add pasta, hot pasta water, and zucchini mixture to skillet along with basil and parsley; toss. Top with cheese.


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Burst Tomato and Herb Spaghetti Recipe