Craving a pasta dish that will make your taste buds dance and your dinner guests beg for seconds? Look no further than this mouthwatering Fettuccine with Spicy Zucchini Tomato Sauce! In just 30 minutes, you'll transform simple ingredients into a restaurant-worthy meal that combines the fresh crunch of zucchini, the rich depth of tomatoes, and a tantalizing kick of red pepper flakes. Get ready to elevate your weeknight cooking from mundane to magnificent!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine
- 2 medium zucchinis, diced
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the fettuccine to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 30-45 seconds until fragrant but not browned.
- Add diced zucchini to the skillet, cooking for 4-5 minutes until it starts to soften and develop light golden edges.
- Pour in the canned diced tomatoes, stirring to combine with the zucchini. Simmer the sauce for 7-8 minutes, allowing it to reduce slightly and develop deeper flavors.
- Season the sauce with salt and pepper to taste, adjusting the spice level with additional red pepper flakes if desired.
- Drain the cooked pasta and add it directly to the skillet with the sauce. Toss thoroughly to coat the fettuccine, using reserved pasta water if needed to help create a smoother sauce consistency.
- Remove from heat and garnish with fresh torn basil leaves. Serve immediately in warm pasta bowls.
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from the inside out.
- Reserve some pasta water before draining; its starchy magic helps create a silky, clingy sauce that perfectly coats every strand of fettuccine.
- Don't rush the garlic and red pepper flakes - sauté them just until fragrant to release maximum flavor without burning.
- For extra depth, consider adding a sprinkle of Parmesan cheese or a drizzle of high-quality olive oil just before serving.
- Fresh basil is key - tear it, don't chop, to release its aromatic oils and add a beautiful, rustic touch to your dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
