Zucchini – Tomato Sauce with a Kick

We are in that in-between period when the zucchini are plentiful but the tomatoes are still green on the vine.  This recipe is perfect for now as it uses zucchini and herbs from the garden and canned tomatoes.  Once my tomatoes are in and I am making sauces, I typically do a version of this using my homemade tomato sauce.

This sauce is surprisingly velvety and smooth.  Another nice thing about this sauce – it is quick.  It takes just a few minutes longer than heating the pot of water and cooking the pasta.  I used linguini and served it with olive-rosemary bread; it was a nice combination.

Zucchini – Tomato Sauce with a Kick

(serves 4)

3 Tbsp extra-virgin olive oil

1 clove garlic, minced

1/4 tsp red pepper flakes

28 ounce can whole tomatoes

Kosher salt

1 medium zucchini, shredded (from the garden)

1/4 cup fresh basil, chopped (from the garden)

Grated parmegiano reggiano, for topping

1/2 lb pasta, cooked

Heat the olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook til garlic is golden, about 1 minute.  Crush the tomatoes with your hand and add to the skillet with the juice from the can.  Add 1/2 tsp salt.  Simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.  Add the zucchini and cook until tender, about 3 minutes.  Taste and season with salt.   Add pasta and basil to the sauce.

Pass the cheese to grate on top.  Enjoy!


One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s