The Spicy Zucchini Pasta I Can't Stop Eating

By Sip and Feast · 45 min

Ingredients

Instructions

1. Toss the zucchini with 1/4 cup of the olive oil, spread on a baking sheet, season with salt and pepper, and roast at 450°F on the lowest oven rack for 20-25 minutes, until well browned.
2. Meanwhile, bring a large pot of water with 2 tablespoons kosher salt to a boil.
3. In a very large pan, cook the onion in 1/4 cup olive oil over medium-low heat for 3-5 minutes until translucent. Add the garlic and cook 2 minutes more until golden. Stir in the Calabrian chili paste and cook 30 seconds.
4. Add the tomatoes to the pan and bring the sauce to a simmer.
5. While the sauce simmers, cook the pasta until al dente.
6. Taste the sauce and adjust salt and pepper. Add the pasta and roasted zucchini to the sauce, toss to coat, and cook for 60 seconds, then turn off the heat. If the pasta looks dry, add a splash of pasta water.
7. Stir in the basil and Pecorino Romano.
8. Add the cubed mozzarella, toss once more, and serve immediately.

Summarized from Sip and Feast's video. Watch it for the details.

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