Let's be honest. We all crave pasta. Who doesn't? (Pssst...if you don't, you should.) And even though I just gave you some pasta sauce earlier this week, I just had to hit you with this. This is some amazing spaghetti sauce that I need to put in your face.
OK, not really in your face. Because that would be weird. Weird and not so nice. And I want this to be a nice, welcoming blog space for you. Let's just say that you would want to put your face in it.
Wait, that's odd too. This conversation is getting awkward and heading in the wrong direction.
Instead, let's think about fresh crisp zucchini and earthy tomatoes tossed with ever-so-slightly-spicy red onion pasta. Yes, now this is heading in the right direction.
Red Onion Pasta with Spicy Zucchini-Tomato Sauce
recipe slightly adapted from Food Network Magazine
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can whole San Marzano tomatoes, chopped
- Salt & pepper, to taste
- 1 medium zucchini, cut into small chunks
- 1/2 lb red onion pasta (or any kind of pasta you desire)
- 1/2 cup chopped fresh basil
- 1/2 cup grated Manchego cheese, for topping (or parmesan cheese)
1) Drizzle the olive oil in large pan over medium heat until warmed through.
2) Toss in the garlic and red pepper flakes. Saute until the garlic is golden brown, about 1 minute.
3) Add the chopped tomatoes, along with the juice, to the pan. Sift in 1/2 teaspoon salt and pepper and allow the mixture to simmer together for about 15 minutes. You want the sauce to thicken slightly. Stir periodically.
4) Toss in the zucchini and cook for about 5 minutes. The zucchini should be tender, but still a little crispy. Add more salt if necessary.
5) While the sauce is simmering, boil a large pot of salted water. Add in the pasta and cook until it reaches the desired consistency.
6) Drain the pasta and then add to the saucepan, along with the basil.
7) Stir the pasta so that it is coated with the sauce.
8) Sprinkle the cheese over the pasta and sauce. Serve warm.
Can I tell you that once I made this, it was all up in my face? As in, all up in there. I couldn't stop eating it. I love the blend of the fresh zucchini with the sweet tomatoes and the spicy onion pasta. If you don't have onion pasta in your pantry (and I suspect most of you don't), just add half a diced onion in Step 2 of this recipe and you'll be right on par with me.
I love this flavor combination and think this would be just as amazing if someone wanted to make, say, a vegetable lasagna with these ingredients. Just leaving you with something to think about for the future. Enjoy!