Tomatoes are in season and are a key ingredient in this lively summer pasta. This fresh, no-cook sauce is perfect for when the last thing you want to do is turn on your oven (we feel you!). Be sure to SAVE this recipe to help beat the heat this summer. INGREDIENTS 1 pint (285g) sungold or cherry tomatoes, halved 1/4 cup (60ml) olive oil 2 tablespoons red wine or sherry vinegar 1 large garlic clove, minced Kosher salt, to taste Freshly ground pepper, to taste 1/4 teaspoon crushed red pepper 8 ounces (227g) long whole-wheat pasta, preferably tagliatelle or pappardelle 2 small zucchini OPTIONAL GARNISHES Torn fresh basil leaves Finely shredded Parmesan cheese Flaky sea salt DIRECTIONS In a large bowl, combine the tomatoes, olive oil, vinegar, garlic and crushed red pepper. Season with salt and black pepper. Let the mixture sit while you prepare the pasta and zucchini, stirring occasionally and gently pressing on the tomatoes with the back of a spoon. Using a vegetable peeler or mandolin, shave the zucchini into long, thin ribbons. In a large pot of salted, boiling water, cook the pasta until al dente. Drain well and transfer the hot pasta to the bowl with the tomatoes. Add the zucchini ribbons and gently toss. Season with salt and black pepper, if needed. Transfer the pasta to four shallow bowls and garnish with fresh basil, Parmesan cheese and a sprinkle of flaky sea salt, if using. Serve warm.