1 clove garlic
1/2 cup cherry tomatoes (preferably mixed colors)
3 tablespoons red wine vinegar
1/4 cup fresh basil
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt
8 ounces campanelle or fusilli pasta (about 4 cups)
1 small zucchini
1 1/2 cups halved cherry tomatoes
1 cup halved bocconcini (small mozzarella balls)
1/4 cup pine nuts or slivered almonds, toasted
1/2 cup fresh basil, thinly sliced
Freshly ground pepper