|source: Food Network|
This recipe can be made ahead of time on the weekend and finish cooking during the week.
1/4 cup Olive oil
3 small, firm zucchini, seeded and chopped
1 small onion, finely chopped
4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 tablespoon fresh herbs such as rosemary, thyme, sage, parsley, finely chopped
Salt and pepper
2 Tab tomato paste
1/2 cup dry red or white wine
One 28- to 32-ounce can diced tomatoes
1 cup tomato sauce
A few leaves fresh basil, torn
1 pound spaghetti noodles (pici or bucatini pasta, if you can find it)
2 tablespoons butter or margarine
Grated Parmigiana cheese
Heat a Dutch oven or large pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chili and fresh herbs. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and pasta. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store.
Reheat over medium heat. To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.
modified slightly from the recipe courtesy of Rachael Ray via Food Network