Capellini With Spicy Zucchini-Tomato Sauce

Ingredients

• 28 ounce canned tomatoes whole canned
• 0.5 pound capellini 
• 0.3 cup basil fresh chopped
• 1 clove garlic minced
• 4 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 4 servings parmesan cheese grated for topping
• 0.3 teaspoon pepper flakes red
• 1 medium zucchini cut into small chunks

Equipment

• frying pan
• pot

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. 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.
3. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.
4. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
5. Meanwhile, bring a large pot of salted water to a boil.
6. Add the capellini and cook as the label directs.
7. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.