A favorite dish year round is pasta with a simple tomato sauce. When fresh tomatoes are available and my basil plants are producing, these are my preferred main ingredients. Of course pasta, either Angel Hair, Capellini, Bucatini, or Thin Spaghetti as they cook quickly.
During the cooler months I use canned tomatoes and buy those little packets of herbs (or one of those “living plants”) when I want a fresh basil flavor. I have grown basil indoors but it’s just not quite the same. You could use cherry tomatoes year round but I prefer to put them in my salad.
This is a very basic recipe I pull out when I want a “meatless” meal and it takes little time to put together. Similar recipes I have already posted are Ina’s Capellini with Tomatoes and Basil, Capellini with Fresh Tomato Sauce (Weight Watcher’s), Capellini with Burrata, Prosciutto, Tomatoes and Basil.
There is an added vegetable with the zucchini and this recipe has a little kick with the red pepper flakes. Simple, delicious and very satisfying! Another great recipe is Spaghetti with Michigan Tomatoes, Fennel and Zucchini.
Pasta with Zucchini-Tomato Sauce
- enough olive oil to saute the onion, garlic and red pepper flakes
- 1/2 cup onion, chopped (or more)
- 2 large cloves of garlic, minced
- 1/2 tsp. red pepper flakes (to taste depending on the heat level you like)
- 1 (28 oz.) can whole San Marzano tomatoes (I like to use crushed with basil)
- kosher salt to taste
- 1 medium zucchini, cut into small pieces
- 1/2 lb. pasta (angel hair, capellini, bucatini or thin spaghetti) – they all cook quickly
- fresh basil, chopped
- Parmesan cheese, grated
Heat the oil in a large skillet and saute the onion a few minutes, then add the garlic and red pepper flakes and saute for 1 minute. Add the tomatoes and crush them (if you don’t buy the crushed tomatoes). Season to taste with salt. Add the zucchini and cook on low for about 15 minutes. I like them more on the tender side versus crisp!
Cook your pasta (save a little of the pasta water in case you need to thin the sauce), drain. Add to the tomato mixture, toss and heat through. Add the basil and sprinkle with Parmesan.
Recipe by cookingwithauntjuju.com
Wow sounds so delicious . Tempting
It always is Ruchi – light eating and delicious!
Love such light and tasty pasta dishes. Looks delicious! 🙂
Me too Ronit! I always have the main ingredients on hand and some veggies thrown in are always good 🙂
Looks like a pasta night! 🍝
Yes – I could have pasta night every night, well almost 🙂 Some good bread and a small salad…
It sounds delicious, and I like how easy it is to make.
Thanks Sheryl – sometimes simple is the best!
Hubby loves pasta (I don’t mind angel hair) so he would love this.
Pasta in many forms is loved by my family – from salads to hot dishes.
Yummy and healthy. Why is it inside basil just isn’t the same? I’ve given up on that as well! But I do love dried basil. So during winter months that’s what I use.
Thanks – it’s a good winter recipe. Basil is probably my favorite herb and I sure do miss it when the Fall frost hits! Oh well, Spring is just around the corner – 2 months to go…
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In my book, nothing’s better than a nice fresh made pasta sauce with spaghetti. Grade on a ton of cheese and tuck in.
I agree Ron – I prefer a pasta sauce with juicy, ripe tomatoes but in a pinch canned tomatoes are a good substitute! Always lots of cheese…
What a wonderful winter dish, delicious and simple.