Capellini With Spicy Zucchini Tomato Sauce Food

PERFECT POMODORO SAUCE WITH CAPELLINI

Steps:

• 1 Heat the oil in a medium saucepan over medium heat
• 2 Once the oil shimmers, add the garlic (to taste), salt and pepper; cook, stirring frequently, until the garlic is fragrant but not burned, 30 seconds to 1 minute
• 3 (If you burn the garlic, use a slotted spoon to scoop it out of the oil and proceed; if you leave it in, it will ruin the sauce
• 4 ) Add the tomatoes and their juices and the sugar; cook until reduced and thickened, 15 to 30 minutes, stirring occasionally, depending on the juiciness of the tomatoes
• 5 Taste, and add more salt and/or sugar, as needed
• 6 While the sauce is cooking, prepare the pasta: Bring a large pot of generously salted water to a boil over medium-high heat
• 7 Add the pasta and cook until just under-done, about 1 minute before the cooking time recommended in the package directions
• 8 Drain, reserving 1/2 cup of the pasta cooking water
• 9 Return the pasta to its (now empty) pot
• 10 Check on your sauce
• 11 If you like it chunky, leave it as is
• 12 Or pulse it a few times using an immersion (stick) blender, to make it smoother
• 13 Stir in the chopped basil and butter
• 14 Pour into the cooked capellini; use tongs to incorporate it and coat the pasta
• 15 Let the capellini finish cooking in the sauce over medium heat until just tender, 1 to 2 minutes
• 16 Taste, and add a little more salt, as needed
• 17 If the sauce has become too thick, stir in 1 to 2 tablespoons of the reserved pasta cooking water at a time until you like the consistency
• 18 Serve right away, garnished with a few basil leaves, if desired

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• 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.