Spaghetti

with Tomatoes & Basil, Baked Zucchini Fries
  • Vegetarian icon

    Vegetarian

We’re big fans of simple, satisfying dinners, but we always like to add a fun twist. Classic spaghetti with organic roma tomato sauce gets paired with healthy, crispy zucchini fries and a Provençal-inspired rouille sauce, making for a dinner that’s both familiar and unique at the same time.

Ingredients

  • garlic oil
    (extra-virgin olive oil infused with roasted garlic)

    organic heirloom tomato sauce
    (heirloom tomatoes, garlic, basil, tomato paste)

    spaghetti 
    (durum semolina, eggs, olive oil, water, salt)

  • all-purpose flour

  •  

    zucchini

    organic pasteurized eggs

    panko

    grated parmesan

    rouille
    (extra virgin olive oil, pasteurized eggs, aged red wine vinegar, lemon juice, Christopher Ranch garlic, paprika, and cayenne)

Kids icon

Getting Your Kids Involved:

Kids can help with tearing the basil and breading the zucchini.

Encouraging Picky Eaters:

* For diners who prefer their sauce a bit less spicy, set some of the roma tomato sauce aside before adding the red chilies and garlic.

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What You Need

Baking Sheet
Chef's Knife
Cutting Board
Large Pot
Large Saute Pan
Large Wok or Saute Pan
Large bowl
Measuring Cups (Dry)
Medium Bowl
Medium Pot
Mixing Bowl
Olive Oil
Pepper
Rolling Pin (or wine bottle)
Salt
Small Serving Bowls (for toppings)
Small Strainer or Slotted Spoon
Strainer
Tongs
Vegetable or Canola Oil

Instructions

1Step One

Preheat oven to 475˚ F. Fill a large pot of water 3/4 full, cover, and bring to a boil. Warm the garlic oil. Then add the tomato sauce and stir. Reduce the heat to low and simmer for 15 minutes.

2Step Two

Lightly salt the boiling water and then stir in the spaghetti, gently stirring until the spaghetti folds into the water. Return to a boil, reduce heat to medium and cook for 10-12 minutes, or until al dente. Strain the spaghetti, reserving ¼ cup of pasta water, then return the pasta to the pot and drizzle with olive oil and stir in the reserved pasta water. Stir the tomato sauce into the spaghetti. Toss and cover until ready to serve. While the spaghetti is cooking, cut the top and bottom off the zucchini and then cut in thirds lengthwise. Cut each third into ½” thick slices, and then cut these slices into ½” thick fries.

3Step Three

Place some flour, the eggs, and the panko into separate bowls, forming an assembly line. Dip the zucchini pieces into the flour and tap off any excess flour before dipping them into the eggs.  Remove the zucchini fries from the eggs with a pair of tongs, or slotted spoon, and place them into the panko. Toss to coat evenly.** Place the zucchini in a single layer on a lightly oiled baking sheet. Lightly brush the tops of the fries with oil and bake for 8-10 minutes, or until crisp and golden brown. Remove the zucchini from oven and sprinkle lightly with salt. Turn off the oven and put the fries back in the oven until ready to serve.

4Step Four

Place the rouille into a small bowl, or ramekin, and place the zucchini fries on a large plate. Serve the pasta topped with the Arrabiata sauce, and sprinkled with the grated parmesan cheese. Enjoy!

Tips icon

Tips

  • * *When breading, use one hand for the egg and another for the dry ingredients to prevent clumping.
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