Spaghettini & Yellow Tomato Sauce with Roasted Red Peppers

Spaghettini & Yellow Tomato Sauce

with Roasted Red Peppers

25 MIN
2 Servings
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From the Test Kitchen

In this quick-cooking recipe, we’re coating spaghettini with a sweet, sunny tomato sauce. It gets plenty of classic Italian flavor from roasted red peppers, capers, and oregano—complete with a dusting of parmesan just before serving.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.

Cook the spaghettini:
2 Cook the spaghettini:

Add the spaghettini to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¼ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the zucchini:
3 Cook the zucchini:

While the spaghettini cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant.

Make the sauce:
4 Make the sauce:

To the pan, add the chopped peppers, tomatoes, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly thickened. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the sauce, butter, and reserved pasta cooking water to the pot of cooked spaghettini. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghettini is coated. Turn off the heat and stir in the heavy cream (shaking the bottle before opening). Season with salt and pepper to taste. Garnish the finished spaghettini with the cheese. Enjoy!

Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the spaghettini:

Add the spaghettini to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¼ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the spaghettini:
Cook the zucchini:
3 Cook the zucchini:

While the spaghettini cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant.

4 Make the sauce:

To the pan, add the chopped peppers, tomatoes, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly thickened. Turn off the heat.

Make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the sauce, butter, and reserved pasta cooking water to the pot of cooked spaghettini. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghettini is coated. Turn off the heat and stir in the heavy cream (shaking the bottle before opening). Season with salt and pepper to taste. Garnish the finished spaghettini with the cheese. Enjoy!

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