Schoonmaker Recipes

Capellini With Spicy Zucchini-Tomato Sauce

Prep Time: 15 min

Inactive Prep Time: --

Cook Time: 20 min

Level: Easy

Serves: 4 servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (this gives a little heat enough to make you lips burn but not enough to make you go running for the milk; if you like more or less heat adjust) 
• 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

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.

Per serving: Calories 351; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 280 mg; Carbohydrate 52 g; Fiber 6 g; Protein 10 g