Imagine twirling your fork into a plate of perfectly cooked cappellini, draped in a vibrant, spicy zucchini tomato sauce that looks like it came straight from a high-end Italian restaurant. What if I told you that this mouthwatering dish is not only incredibly delicious but can be prepared in just half an hour? This recipe is about to transform your weeknight dinner from ordinary to extraordinary, proving that gourmet cooking doesn't have to be complicated or time-consuming.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g cappellini pasta
- 2 medium zucchinis, diced
- 400g canned tomatoes
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- Olive oil for cooking
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients: dice the zucchinis into small, uniform cubes, mince the garlic cloves, and have your canned tomatoes ready.
- Fill a large pasta pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- While the water is heating, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until the garlic becomes fragrant but not browned.
- Add the diced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until the zucchini starts to soften and become slightly golden.
- Pour in the canned tomatoes, breaking them up with a wooden spoon. Reduce heat to medium-low and let the sauce simmer for about 10-12 minutes, allowing the flavors to meld together.
- Once the water is boiling, add the cappellini pasta and cook according to package instructions, typically 2-3 minutes for al dente, stirring occasionally to prevent sticking.
- Drain the pasta, reserving about 1/2 cup of pasta water in case you need to adjust the sauce consistency.
- Add the drained pasta directly into the skillet with the zucchini tomato sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if the sauce seems too thick.
- Taste and adjust seasoning with salt and additional red pepper flakes if desired.
- Serve immediately in warm pasta bowls, garnishing each serving with fresh torn basil leaves and a drizzle of extra virgin olive oil.
Tips
- Always salt your pasta water generously - it should taste like the sea. This is your only chance to season the pasta itself.
- Don't overcook the cappellini; it's a delicate pasta that cooks quickly. Two to three minutes is typically perfect for al dente texture.
- Reserve some pasta water before draining. The starchy liquid is a secret weapon for creating a silky, clingy sauce.
- Use fresh basil if possible - it makes a huge difference in the final flavor profile of the dish.
- For extra depth, consider adding a small amount of grated Parmesan cheese when serving.
- If you want to adjust the spice level, start with less red pepper flakes and add more to taste.
- Ensure your zucchini is cut into uniform sizes for even cooking and a consistent texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
