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Fresh Tomato Sauce w/ Sautéed Zucchini & Spaghetti
Prep: 5 min Cook: 20 min Servings: 5by Catherine Pappas920 recipes>Ingredients
- For the Zucchini:
- 4 zucchini – peeled and sliced
- Juice of ½ lemon
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. dried oregano
- 2 – tbs. canola oil
- For the Fresh Tomato Sauce:
- 10 – 12 fresh beefsteak tomatoes quartered
- 5 cloves garlic – chopped
- 1 tbs. sugar
- 1 tbs. salt
- 1 tbs. dried oregano
- ½ cup fresh basil ripped
- ½ tsp. red pepper flakes
- Romano cheese for grating
- 3 tbs. olive oil
- 1 lb. of your favorite spaghetti
- Asiago cheese shavings for garnish
- Olive oil for drizzling over the finished dish
Directions
- For the Zucchini:
- Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola.
- Heat a large frying pan and place the sliced zucchini in the pan; do not over crowd the pan. When the zucchini become golden on one side, turn over and finish cooking on the other side.
- Set the zucchini aside for the spaghetti dish.
- For the Fresh Tomato Sauce:
- Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered.
- Add the olive oil, garlic, basil and seasonings and continue to cook down on a low heat; uncovered. The longer you cook the sauce the better it gets.
- Prepare the spaghetti according to directions and drain.
- Place the spaghetti in a serving bowl. Top with a drizzle of olive oil, a dash of red pepper flakes; add the fresh tomato sauce and toss. Add fresh grated cheese, Asiago cheese and fresh basil to finish the dish.
- Serve this dish with a glass of Baglio Di Pianetto wine.
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