Ingredients

• Kosher salt
• 10 ounces gemelli or cavatelli pasta
• 1 medium zucchini
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• Pinch of red pepper flakes
• 2 medium tomatoes, cut into chunks
• 1/4 pound thinly sliced Black Forest ham, cut into strips
• Freshly ground pepper
• 1/3 cup crumbled goat or feta cheese
• 3 tablespoons chopped fresh parsley
• 6 fresh mint leaves, torn

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.
2. Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.
4. Photographs by Antonis Achilleos