Angelfish pasta in a spicy tomato-zucchini sauce

Ingredients:

• 220 g of capellini pasta
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (800 g) canned whole San Marzano tomatoes
• 1 medium zucchini, cut into small pieces
• 1/4 cup chopped fresh basil
• Grated Parmesan, for serving

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and red pepper and cook until golden, about 1 minute. Mash the tomatoes into the skillet with your hands and add their juices. Add 1/2 teaspoon of salt and simmer, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt to taste.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the capellini and cook according to package directions.
3. Drain the pasta and add it to the sauce along with the basil; toss to coat. Sprinkle with Parmesan.