Pistou Pasta with Zucchini and Basil

Wash the basil and pat completely dry with a kitchen towel — moisture is the enemy of a good pistou.

Peel the garlic. In a mortar and pestle or using a knife, crush the garlic with a pinch of salt until you have a rough paste.

Add the basil leaves a handful at a time, crushing and grinding until you have a vivid green fragrant paste.

Drizzle in the olive oil slowly, continuing to work the pistou until it becomes smooth and glossy. Set aside.

Bring a large pot of generously salted water to a rolling boil. Cook the penne until al dente, according to package directions. Reserve 1 cup of pasta cooking water before draining.

While the pasta cooks, warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook slowly, stirring occasionally, until soft and translucent — about 8 minutes. Season lightly with salt.

Add the sliced zucchini to the onion. Cook, stirring from time to time, until the zucchini turns golden at the edges and softens, about 10 minutes. Add the cherry tomatoes and cook 2 minutes more until they begin to burst.

Add the drained pasta directly to the skillet with the vegetables. Toss well to combine.

Remove the skillet from heat. Spoon the pistou over the pasta and toss vigorously, adding splashes of the reserved pasta water to loosen and bring everything together into a glossy, green-tinged sauce.

Taste and adjust seasoning with salt and black pepper. Fold in half the grated cheese.

Serve in warm wide bowls, topped with the remaining cheese and a final drizzle of olive oil. A few torn basil leaves on top if you like.