Zucchini Noodles with roasted tomato sauce Recipe
Sauté zucchini noodles with garlic and finish with fresh basil and Pecorino Romano. Top the noodles with a homemade sauce that’s as easy as roasting tomatoes and puréeing in a blender.
Keywords
- Italian
- Mediterranean
- Vegetables
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisineathome.com.
Cooking tools:
- Blender
- Salad spinner
- Saute pan
- Baking dish
- Fine-mesh sieve
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 4 cups quartered tomatoes (about 1½ lb.)
- ½ cup chopped onion
- ¼ cup extra-virgin olive oil
- 5 cloves garlic
- 1 tsp. each sugar and kosher salt
- ½ tsp. red pepper flakes
- ¼ tsp. black pepper
- 1 tsp. red wine vinegar
- 8 cups spiralized or julienned zucchini (about 3 large)
- 2 Tbsp. kosher salt
- 1 Tbsp. minced fresh garlic
- 2 Tbsp. olive oil
- ½ cup grated Pecorino Romano
- ½ cup thinly sliced fresh basil
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