Spicy Cavatelli With Zucchini And Leeks Recipes

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CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE



Capellini With Spicy Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

SPICY CAVATELLI WITH ZUCCHINI AND LEEKS



Spicy Cavatelli with Zucchini and Leeks image

Yield 4 servings

Number Of Ingredients 8

1/2 pound cavatelli
1/4 cup olive oil
1 chopped large leek, white and pale-green parts only
1/4 teaspoon crushed red pepper flakes
Salt
Pepper
2 grated large zucchini
1/2 cup grated Pecorino

Steps:

  • Cook 1/2 pound cavatelli; drain, reserving 3/4 cup cooking liquid. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 chopped large leek, white and pale-green parts only, and 1/4 teaspoon crushed red pepper flakes; season with salt and pepper.
  • Cook, stirring often, until soft, about 5 minutes. Add 2 grated large zucchini and cook, stirring occasionally, until soft, about 5 minutes.
  • Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in 1/2 cup grated Pecorino.

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  • Meanwhile, heat oil in a large skillet over medium heat. Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
  • Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in Pecorino.

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