Zucchini Tomato Sauce with Fat Spaghetti Recipe

Name: Zucchini Tomato Sauce with Fat Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup EVOO; 3 small, firm zucchini, seeded and chopped; 1 small onion, finely chopped; 4 cloves garlic, chopped; 1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes; 1 tablespoon fresh rosemary, finely chopped; Salt and pepper; 2 tablespoons tomato paste; 1/2 cup dry red or white wine; One 28- to 32-ounce can San Marzano tomatoes; 1 cup passata or tomato sauce; A few leaves fresh basil, torn; 1 pound pici or bucatini pasta; 2 tablespoons butter; Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)

Servings: persons

1/4 cup EVOO
3 small, firm zucchini, seeded and chopped
1 small onion, finely chopped
4 cloves garlic, chopped
1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry red or white wine
One 28- to 32-ounce can San Marzano tomatoes
1 cup passata or tomato sauce
A few leaves fresh basil, torn
1 pound pici or bucatini pasta
2 tablespoons butter
Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)

1
Heat a Dutch oven or pot over medium to medium-high heat.
2
Add the zucchini and lightly brown a few minutes.
3
Then add the onion, garlic, chile and rosemary.
4
Season with salt and pepper and cook 7 to 8 minutes more.
5
Add the tomato paste and stir for 1 minute.
6
Stir in the wine, then add the tomatoes and passata.
7
Stir in the basil and simmer over low heat for 20 minutes more.
8
Cool and store.
9
Reheat over medium heat.
10
To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente.
11
(Save a cup of the starchy cooking water.)
12
Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese.
13
Serve in shallow bowls and top with more sauce and cheese.
14
Use more of the starchy pasta water to loosen up the pasta if it gets tight.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup EVOO, 3 small, firm zucchini, seeded and chopped, 1 small onion, finely chopped, 4 cloves garlic, chopped, and more.

Yes, Zucchini Tomato Sauce with Fat Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Tomato Sauce with Fat Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions