Orecchiette pasta with zucchini

Ingredients:

• 2 cups orecchiette pasta (about half a 450g package)
• 5 tbsp extra-virgin olive oil + extra for drizzling
• 3 cloves garlic, thinly sliced
• 3 zucchini (yellow and/or zucchini), trimmed ends, halved lengthwise and thinly sliced
• 0.5 tbsp. grated parmesan

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the orecchiette to the boiling water and cook according to package directions until al dente. Pour 1.5 cups of the pasta cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander.
   
   
   Timing is key when cooking. Start frying the garlic and zucchini as soon as you add the pasta to the boiling water, so everything cooks at the same time.
2. Meanwhile, heat the olive oil and garlic in a large saucepan or Dutch oven over medium-high heat. Cook, stirring, until the garlic is golden, 1-2 minutes. Add the zucchini and 1/2 teaspoon of salt. Reduce the heat to medium, cover, and simmer, stirring occasionally, until the zucchini is very tender and begins to fall apart, 6-8 minutes.
3. Add 3/4 cup of the pasta water to the zucchini and bring to a boil. Cook, stirring and breaking up the zucchini with a wooden spoon, until the sauce thickens slightly, about 1 minute. Add the pasta and toss to coat well. Add more pasta water if the pasta looks too dry. Season with salt to taste.
4. Divide the pasta among plates. Drizzle with olive oil and sprinkle with Parmesan.