Print
Ingredients
Scale
- 1/2 pound (226g) spaghetti, broken into bite-sized pieces
- 1/3 cup (80g) extra virgin olive oil, plus more for serving
- 1 medium onion, diced
- 6 cloves garlic, chopped
- 1/4 teaspoon crushed hot red pepper flakes (optional)
- 4–5 medium zucchini, cubed
- 1 (14-ounce) can plum tomatoes, hand-crushed
- 6 cups (1.5kg) water
- Salt and pepper, to taste
- 1/4 packed cup chopped basil
- 1/4 packed cup chopped flat-leaf Italian parsley
- Pecorino Romano cheese, for serving
Instructions
- Heat a large pot over medium-low heat; add olive oil and diced onions, cooking until soft.
- Stir in chopped garlic and optional red pepper flakes, cooking for another 1-2 minutes.
- Add cubed zucchini, cooking for about 10 minutes until tender.
- Incorporate hand-crushed tomatoes, season with salt and pepper, and add water; bring to a simmer.
- Cook spaghetti according to package instructions; drain and set aside.
- Taste soup and adjust seasoning; fold in cooked spaghetti, basil, and parsley before serving.
Notes
Use fresh, seasonal zucchini for the best flavor.
Adjust the soup’s thickness by adding more water as needed.
Allow the soup to rest for a few minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 5
- Protein: 8
- Cholesterol: 10