Cooking Instructions

• Start by cooking the pasta. Whatever the amount of time the package suggests you cook the pasta for, shorten it by 2 or 3 minutes. The pasta will cook further in the sauce. Before you drain the cooked pasta, save one cup of the pasta water.
• Next, in a large skillet, over medium heat, cook the onions in the olive oil until just cooked through – about 3-5 minutes.
• Add in the dried red chili flakes, if using, and the garlic. Stir to combine and cook for 2 more minutes.
• Once the garlic is cooked, stir in the tomato paste and pasta water to combine it with the onions and garlic.
• Next, add all of the tomatoes, along with the salt and the ground black pepper.
• The tomatoes are left whole so that they will slightly blister and pop as they cook. As the tomatoes cook, you can purposely burst a few of them with the back of a wooden spoon to help them along. Cook for 8-10 minutes.
• Now, add the zucchini and stir to combine with the other ingredients. Cook for 2-3 minutes.
• Add the cooked pasta and stir into the sauce. Continue to cook for another 2-3 minutes, or until the pasta is fully re-heated and cooked to your liking.
• Remove from heat and stir in the parmesan cheese. Plate, garnish, and serve immediately.