Crushed Tomato Zucchini Capellini

15 MINS Preparation Time

50 MINS Cooking Time

3-4 Servings

Easy Difficulty

Ingredients

4 LBS FRESH TOMATOES (LIKE HEIRLOOM), HALVED AND QUARTERED

1 MEDIUM YELLOW ONION, PEELED AND HALVED

4 TBSP BUTTER

1 LARGE ZUCCHINI, CUT INTO ¼ INCH THICK HALF MOONS

1 LARGE SUMMER SQUASH, CUT INTO ¼ THICK HALF MOONS

2 TBSP CHILI OIL

3 CLOVES GARLIC, CRUSHED

1 TSP HERBS DE PROVENCE

SALT AND PEPPER to taste

1 lb BORGATTI’S CAPPELLINI

GRATED PARMESAN AND FRESH PARSLEY FOR SERVING

Preparation

Grate tomatoes and onions using the largest hole of a box grater into a large bowl, and discard the root of the onions and the excess skin of the tomatoes.

Melt butter in a high wall sauté pan over medium heat until browned, for about 2 minutes. Add the zucchini and squash to the sauté pan, seasoning with salt and pepper to taste, and cook for about 10 minutes or until softened and lightly browned on both sides. Remove the squash from the pan and set aside, leaving any extra butter behind.

Add the chili oil, garlic, and herbs de provence to the same sauté pan, cook until fragrant for about 2 minutes, then add the tomato and onion mix to the pan. Stir to combine and season with salt and pepper. Cook the sauce, stirring occasionally, for 30 minutes until it is slightly reduced and thickened. Add the squash back into the pan and let it continue to cook while you boil the pasta.

Add capellini with a pinch of salt to boiling water for 1–2 minutes, then drain and serve with the sauce, grated Parmesan, and fresh chopped parsley on top.

Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.

Barbara Carber