Capellini With Spicy Zucchini-Tomato Sauce

• 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

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.
3. Crush the tomatoes into the skillet with your hands and add the juice.
4. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.
5. Add the zucchini and cook until crisp-tender, about 5 minutes.
6. Season with salt.
7. Meanwhile, bring a large pot of salted water to a boil.
8. Add the capellini and cook as the label directs.
9. Drain and add to the sauce along with the basil; toss to coat.
10. Top with parmesan.
11. Photograph by Antonis Achilleos

extravirgin olive oil, clove garlic, red pepper, tomatoes, kosher salt, zucchini, capellini, fresh basil, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/capellini-with-spicy-zucchini-tomato-sauce-recipe.html (may not work)