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Capellini with Spicy Zucchini-Tomato Sauce


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Rate this recipe 4.5/5 (11 Votes)


  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 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


Adapted from


Step 1

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.

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