Capellini with Arrabiata Sauce

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2 tablespoons olive oil
1 medium zucchini, diced
1 medium green bell pepper, seeded and diced
1 cup diced eggplant
2 cloves garlic, minced
2 to 3 pepperocini peppers, seeded and minced
1 28 ounce can stewed tomatoes
1 28 ounce can tomato puree
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
3/4 pound capellini or linguine
2 scallions, chopped fine

In a large saucepan, heat the oil. Add the zucchini, bell pepper, eggplant, and garlic and cook over medium heat for 7 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the pepperoncinis, stewed tomatoes, tomato puree, and seasonings. Reduce the heat to low and simmer for 35 to 45 minutes, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.)

Meanwhile, place the pasta in a large saucepan of boiling water, stir, and return to a boil. Cook according to package directions until al dente (4 to 6 minutes for capellini, 9 to 12 minutes for linguini). Drain and transfer to warm serving plates. Spoon the red sauce over the pasta and top with the scallions. Serve with warm bread.

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