Cook This: Zucca Pasta with Spicy Tomato Sauce
January 2025
Recipe and photo by Renata Haidle
Few things are as satisfying as a bowl of fresh pasta draped in a rich, savory sauce. This recipe combines Yellowstone Pasta Company's playful zucca shapes with a simple yet flavorful blend of ripe tomatoes, livened by briny kalamata olives. Add anchovies for a touch of umami, or leave them out if you dislike their intense flavor. With a few cloves of garlic and a dash of red pepper flakes for warmth, this sauce combines two Italian classics: arrabbiata and puttanesca; call it arrabiattesca if you wish! No matter the name, this is a hearty, comforting meal perfect for cozy January evenings, made even better by the rustic goodness of freshly made, locally sourced pasta.
Ingredients*:
● 10 Ounces Yellowstone Pasta Company zucca pasta (available at Yellowstone Valley Food Hub and Town & Country Foods)
● 2 Pounds tomatoes, diced
● 4 garlic cloves, minced
● 1 Ounce anchovies in olive oil, drained and minced
● 2 Ounces kalamata olives, pitted and coarsely chopped
● 1 Tablespoon Italian seasoning
● ½ teaspoon chili flakes
● ¼ Cup extra virgin olive oil
● Salt and pepper to taste
Optional:
● grated cheese (Parmigiano Reggiano, Pecorino Romano, or Gruyère)
● fresh basil
● jalapeño rings
Directions:
1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and anchovies and cook until fragrant, about 1 minute. Add the chopped tomatoes, Italian seasoning, chili flakes, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 20-30 minutes or until the sauce thickens. Stir in the chopped kalamata olives and remove from heat.
2. While the sauce rests, cook the zucca pasta in a large pot of salted boiling water for 2-3 minutes. Drain and reserve ½ Cup pasta water.
3. Add the cooked pasta to the tomato sauce and toss to coat. If the sauce is too thick, add some reserved pasta water to dilute it.
Serve immediately with grated cheese, fresh basil, or a couple of jalapeño rings if desired.
Originally printed in the January 2025 issue of Simply Local Magazine
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