Capellini With Spicy Zucchini-Tomato Sauce
Serves:
4
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This vegetarian dish, bursting with flavor from fresh zucchini and tomato sauce, is a quick and easy weeknight option.
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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 tomato |
| 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:
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.
Source: foodnetwork.com
