Recipe courtesy of Rachael Ray
Episode: Tuscan American
Save Recipe Print
Zucchini Tomato Sauce with Fat Spaghetti
Total:
1 hr 15 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.

To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight. 

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Pasta with Tomato Cream Sauce

Recipe courtesy of Ree Drummond

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Recipe courtesy of Ellie Krieger

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories