Capellini in a Spicy Zucchini Tomato Sauce

Oh man it's great to be back on the blog! So much to say, and yet I have to keep reminding myself that I don't have to say it all in a single post. A lot has changed since my last post including my getting a new job and our buying a new house last October.


I'm still trying to eat healthy even though I gave up the vegetarian thing over a year ago, and I'm not cooking as elaborately as I used to but I want to change that and start exploring some food again. I'm so excited!

I wanted to start with something simple to get back into the flow and rhythm of the cooking, food photography, and writing combo, so I decided to go with what I'm typically good at: a simple pasta dish. This pasta and vegetables dish is from Food Network Kitchens.

I have to be honest, I was a little skeptical about how good this was going to be while I was making it because it wasn't calling for a list of spices. The sauce was stewing in just a little sauteed garlic and red chili flakes. This dish leaned heavily on the simple, natural flavors of the tomatoes and vegetables which gave it more character than I had anticipated. I took a few test-taste bites before adding Parmesan cheese and fresh basil. The tomato sauce had a nice sweet-tart taste from the tomatoes and finished with just a little heat from the red chili flakes. It wasn't overwhelming, but it didn't let you forget it was in there. Me - I like just a little kick, just enough heat to enhance the flavor and experience of a eating a dish.  The vegetables and pasta were perfect vehicles for Parmesan cheese and fresh basil, and a little salt and pepper goes a long way as well.

It's great to be back blogging, and I hope you have fun with this one!

Recipe - Courtesy of Food Network Kitchens

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

Directions

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.