Best 6 Capellini With Spicy Zucchini Tomato Sauce Recipes

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI

Steps:

• Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
• To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

Steps:

• Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
• Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
• Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

CAPELLINI POMODORO (PASTA WITH FRESH TOMATO SAUCE)

Steps:

• Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
• Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
• Transfer peeled tomatoes to a food mill, and process until smooth.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
• While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
• Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.