1 medium zucchini, cut crosswise into 1/4-inch slices
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 medium ripe tomatoes, chopped
1/2 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) finely shredded Parmesan cheese
How to Make It
Cook the pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium heat. Sauté onion and zucchini until tender, about 6 minutes. Add garlic and red pepper, and cook 1 minute. Gently stir in tomatoes and salt, and bring to a simmer; remove from heat.
Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.
Gretchen Roberts; wine pairings by Andrea Immer Robinson,
GREAT recipe! It's very easy to make and one of my staples. This recipe was one of the first ones I made when I started cooking, and I have to say that after having this tomato sauce, I can never go back to jarred tomato sauce. A pasta dish with fresh, homeade sauce like this is soooo much better than a pasta dish made with jarred sauce. I also frequently bake chicken when I make this and add it to the dish for some protein.
Easy, quick & uses the summer harvest of fresh veggies! I added sliced eggplant and yellow pepper, skipped the crushed red pepper. Next time will def. add some sliced mushrooms and a bit of white wine while simmering! Some crusty bread and a glass of wine - mangia!!
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