Testing - Spicy zucchini and tomato sauce

http://www.foodnetwork.com/recipes/food-network-kitchens/capellini-with-spicy-zucchini-tomato-sauce-recipe.html

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28 -ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini spaghetti
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

1. Heat the olive oil in a large skillet over medium heat. 
2. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. 
3. Add the zucchini and cook until crisp-tender, about 5 minutes. 
4. Crush the tomatoes into the skillet with your hands and add the juice. 
5. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt.
6. Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. 
7. Top with parmesan.