Orecchiette Pasta with Salmon, Tomatoes and Zucchini Recipe

“Fresh” doesn’t even begin to describe this dish.

Serving: 4 people

Ingredients
¾ lb. orrecchiette
2 medium zucchini, sliced into ¼ -inch thick coins 
1 garlic clove, smashed and peeled 
2 cups halved cherry tomatoes 
4 basil leaves 
1 teaspoon dried oregano leaves 
1 tablespoon red wine vinegar 
4 tablespoons extra virgin olive oil 
sea salt and ground black pepper 
4 (5 oz.) salmon filets

Directions
1. Bring a large pot of salted water to a boil; add the zucchini to the pot and cook for 3 minutes or until tender, but not falling apart
2. With a slotted spoon or hand strainer, carefully remove the zucchini from the pot, shaking off any excess water and transfer to a large bowl 
3. Add the garlic, cherry tomatoes, basil, oregano, vinegar, and 3 tablespoons olive oil to the bowl; stir gently to combine; season with salt and pepper to taste; cover with foil to keep warm and set aside until ready to serve
4. Bring the pot of salted water back to a boil; add the pasta to the pot and cook, stirring frequently until the pasta is al dente, about 2 minutes less than what is recommended on the box
5. Drain the pasta and transfer to the bowl with the zucchini mixture; toss well to combine and allow the pasta to absorb the sauce; quickly cover with foil to keep warm
6. Meanwhile, heat a large non-stick sauté pan over medium-high heat