4 servings (serving size: 1 1/2 cups)

Prep: 10 minutes; Cook: 7 minutes. Ripe tomatoes freshen up this light pasta, which gets a kick from red pepper.

Andrea's wine pick: Showcase the basil and Parmesan flavors with a lusty California cabernet, which cuts through the cheesy richness and brings out the basil beautifully. Try Sebastiani Sonoma County Cabernet Sauvignon 2003, a $17 wine that tastes like it costs twice that.

How to Make It

Step 1

Cook the pasta according to package directions.

Step 2

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.

Step 3

Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.

Ratings & Reviews

bksoper's Review

September 05, 2010
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.

trplcrwn's Review

August 19, 2010
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!!