Capellini With Spicy Zucchini-Tomato Sauce
This vegetarian dish, bursting with flavor from fresh zucchini and tomato sauce, is a quick and easy weeknight option.
|3 tablespoons||extra-virgin olive oil|
|1 clove||garlic, minced|
|1/4 teaspoon||red pepper flakes|
|1- 28 ounce||can whole san marzano tomato|
|1||medium zucchini, cut into small chunks|
|1/4 cup||chopped fresh basil|
|grated parmesan cheese, for topping|
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.