Rigatoni with Zucchini (spicy arrabbiata)

Ingredients

• 340g (12 oz) rigatoni
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 3 cups zucchini
• 1/4 to taste kosher salt and black pepper
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes
• 1/4 cup fresh basil
• 1/2 cup grated Parmesan

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente; reserve 1 1/2 cups pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Cook the zucchini until tender and lightly browned.
3. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant without browning.
4. Add crushed tomatoes; simmer 8–10 minutes, then stir in basil.
5. Add the drained rigatoni to the skillet and toss over medium-low heat, adding reserved pasta water a little at a time until the sauce coats the pasta.
6. Taste for salt and pepper. Finish with Parmesan only if included in the ingredient list and serve immediately.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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