Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.

Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

Per serving: (does not include grated parmesan cheese); Calories: 354 ;Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 9 grams; Total carbohydrates: 51 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 548 milligrams

Photograph by Antonis Achilleos