Tortellini and Zucchini Alla Arrabiata
Directly translated from Italian, the word arrabiata means angry, but when referring to tomato sauce it's simply describing the spicy flavor imparted by a healthy dose of crushed red pepper flakes. Most often you'll find it served with penne, but we thought it was delicious combined with cheese tortellini and zucchini for a one-dish dinner that comes together in a snap.
- 12 ounces cheese tortellini
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, very finely chopped
- 1/2 cup onion, chopped
- 2 cups diced tomatoes
- 1/4 teaspoon dried oregano
- 1/2 to 1 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 small zucchini, quartered lengthwise and sliced
- 1 tablespoon chiffonade of fresh basil
- 1 tablespoon flat leaf parsley, chopped
Put a large pot of salted water on to boil for the tortellini.
Heat the olive oil over medium heat in a large skillet. Add the onion and cook until soft and translucent, 2 minutes. Add the garlic and continue cooking until fragrant, 2 minutes more.
Stir in the tomatoes, oregano and crushed red pepper. Season to taste with salt and pepper and simmer, uncovered for 10 minutes. Add the zucchini and cook until tender, 5 to 6 minutes more.
While the sauce simmers, cook the tortellini according to the package directions, drain and set aside.
Remove the sauce from the heat, stir in the basil and parsley and toss with the tortellini. Plate and serve immediately.
Makes 4 servings
Feel free to omit the zucchini or substitute fresh spinach and/or mushrooms. You can also fry some chopped pancetta or prosciutto and stir it in along with the tomatoes.