Cappellini with Spicy Zucchini Tomato Sauce
This recipe delivers a quick yet flavorful Cappellini dish featuring a spicy tomato and zucchini sauce. It highlights the sweetness of San Marzano tomatoes, the gentle heat of red pepper flakes, and the freshness of basil, creating a comforting and satisfying Italian meal.
Equipment
- 1 Large Pot For cooking the cappellini.
- 1 Large Skillet or Dutch Oven For preparing the sauce.
- 1 Cutting Board For preparing garlic and zucchini.
- 1 Chef's knife For mincing garlic and cutting zucchini.
- 1 Wooden Spoon or Spatula For stirring the sauce and tossing pasta.
Ingredients
Main
- 3 tablespoons olive oil
- 1 clove garlic ; minced
- 1/4 teaspoon red pepper flakes
- 1 28 ounce can whole peeled tomatoes ; preferably San Marzano
- kosher salt
- 1 medium zucchini ; cut into small chunks
- 1/2 lb cappellini
- 1/4 cup fresh basil
Instructions
- Mince the garlic and cut the zucchini into small, uniform chunks.
- In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the whole peeled tomatoes, crushing them with a spoon or your hands, and season generously with kosher salt.
- Bring the sauce to a simmer, then reduce the heat and let it cook for 10-15 minutes to allow the flavors to meld.
- Add the zucchini chunks to the simmering sauce and cook for another 5-7 minutes, or until the zucchini is tender-crisp.
- Meanwhile, bring a large pot of heavily salted water to a rolling boil and cook the cappellini according to package directions until al dente.
- Before draining, reserve about 1 cup of the pasta cooking water, then drain the cappellini.
- Add the drained cappellini directly to the sauce, along with the fresh basil.
- Toss the pasta with the sauce, adding a splash of the reserved pasta water as needed to create a smooth, emulsified sauce that coats the noodles evenly, then serve immediately.
Notes
For a truly exceptional sauce, using high-quality San Marzano tomatoes is crucial for their balanced sweetness and acidity. When preparing the sauce, be mindful not to overcook the zucchini; it should remain slightly tender-crisp. Adjust the red pepper flakes to your preferred spice level, remembering that a little heat enhances the dish without overpowering it. Always finish cooking the pasta in the sauce with a splash of reserved pasta water; the starch helps emulsify the sauce, ensuring it clings beautifully to the cappellini. Fresh basil should be stirred in at the very end to preserve its vibrant flavor and aroma.