How to make it

  • In a large stock pot, heat the water and salt until boiling. Add the pasta and cook until al dente. Drain, but do not rinse.
  • Meanwhile in a large skillet or dutch oven, heat the olive oil until lightly smoking. Add the onion and celery, season with salt, and saute until browned. Add the garlic and chili flakes and saute until the edges of the garlic just start to brown. Add the white wine to deglaze and reduce by half. Add the tomatoes, the reserved juice from the tomatoes, and the zucchini, and simmer until the liquid thickens slightly and the zucchini is tender, about 8-10 minutes. Add the fresh thyme, season the sauce to taste with salt and pepper, then add the pasta to the sauce and toss.
  • Divide the pasta into four bowls. Drizzle the extra-virgin olive oil over each portion, and generously sprinkle with the cheese.

Reviews & Comments 5

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    " It was excellent "
    aussie_meat_pie ate it and said...
    I am definitely saving this one to try sounds great :)
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    " It was excellent "
    rottman ate it and said...
    ASAP... I can taste is...
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  • bleueyes79 12 years ago
    I am going to try this recipe tonight. I will get beck to you on how it turns out.
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  • kristopher 12 years ago
    P-E-R-F-E-C-T recipe!
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  • hottamale 12 years ago
    This sounds absolutely amazing! I just love the aroma when I open a can of San Marzano tomatoes. Can't wait to try this ...thanks for posting.
    Was this review helpful? Yes Flag

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