Capellini With Spicy Zucchini-Tomato Sauce (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.
3. Photograph by Antonis Achilleos
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