We are in that in-between period when the zucchini are plentiful but the tomatoes are still green on the vine. This recipe is perfect for now as it uses zucchini and herbs from the garden and canned tomatoes. Once my tomatoes are in and I am making sauces, I typically do a version of this using my homemade tomato sauce.
This sauce is surprisingly velvety and smooth. Another nice thing about this sauce – it is quick. It takes just a few minutes longer than heating the pot of water and cooking the pasta. I used linguini and served it with olive-rosemary bread; it was a nice combination.
Zucchini – Tomato Sauce with a Kick
3 Tbsp extra-virgin olive oil
1 clove garlic, minced
1/4 tsp red pepper flakes
28 ounce can whole tomatoes
1 medium zucchini, shredded (from the garden)
1/4 cup fresh basil, chopped (from the garden)
Grated parmegiano reggiano, for topping
1/2 lb pasta, cooked
Heat the olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook til garlic is golden, about 1 minute. Crush the tomatoes with your hand and add to the skillet with the juice from the can. Add 1/2 tsp salt. Simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until tender, about 3 minutes. Taste and season with salt. Add pasta and basil to the sauce.
Pass the cheese to grate on top. Enjoy!
- Zucchini Rotini (thesalemgarden.com)
- Summer squash pasta with tomatoes (travelwithlaughter.com)
- More Zucchinis Than Brains (ohshedabbles.com)
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