Recipe

Spaghetti Zucchini In Tomato-basil Sauce Recipe

	Alp26 / All my dishes 11 months ago Another excelllent way of incorporating zucchini in pasta. Prep:5m Cook:15m Servings:4	Alp26
	simple and quick

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Ingredients

2 large zucchini

1/2 a large onion, diced

2 garlic cloves, diced

12 basil leaves

4 sun-dried tomatoes, cut into thin strips (optional)

4 large tomatoes

3/4 box of spaghetti

olive oil

1/2 cup white wine (optional; for an extra kick)

salt and pepper

Directions

Prepare everything first: ZUCCHINI: Cut each in half vertically and horizontally. In total, you should end up with 8 of these wedges. Grab a small spoon and scrape out the center of each wedge. The result should look like a hollow log opened up. Cut them into strips in desired thickness.TOMATOES: Bring a pot of water to boil. Plunge the 4 tomatoes into the water. Let 30 seconds go by. Be careful when taking out the tomatoes. Peel off the skins and quarter.

Add nice amount of salt and drizzle some olive oil into pot with water. Bring to boil then add the spaghetti.

In a pan, get medium-low heat started and add garlic. Fry slightly then add the onion. Add salt and pepper. Sweat this for 1-2 more minutes or until tender.

Add quartered skinless tomatoes. Add salt and pepper directly onto them. Let them absorb the heat until they are quite tender. Use a masher to mash the juices out of tomato. Do this till there is a chunk-and-liquid consistency. Add white wine. Mix.

Add zucchini and (optional) sun-dried tomatoes. Both should be tender at the end of the cooking process. To speed this up, you may add some water or broth to the pan. Put on a lid. When zucchini is slightly tender, add the basil leaves.Stir. They will wilt. Let this all cook until zucchini is tender AND is reddish (as a result of the absorption of tomato juices). Turn off heat.

Strain the pasta and immediately pour it into the saucepan with the zucchini sauce. Mix well until everything is lovingly coated. Garnish with a couple of basil leaves in the center of dish and with grated parmesan. Bon apetite!

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