Capellini With Spicy Zucchini-Tomato Sauce

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

3 tablespoons extra-virgin olive oil

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1 28-ounce can whole San Marzano tomatoes

Kosher salt

1 medium zucchini, cut into small chunks

1/2 pound capellini

1/4 cup chopped fresh basil

Grated parmesan cheese, for topping

Directions

  1. 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.
  2. 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.

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