Spaghetti Zucchini In Tomato-basil SauceFrom alp26 8 years ago
- 2 large zucchini shopping list
- 1/2 a large onion, diced shopping list
- 2 garlic cloves, diced shopping list
- 12 basil leaves shopping list
- 4 sun-dried tomatoes, cut into thin strips (optional) shopping list
- 4 large tomatoes shopping list
- 3/4 box of spaghetti shopping list
- olive oil shopping list
- 1/2 cup white wine (optional; for an extra kick) shopping list
- salt and pepper shopping list
How to make it
- 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!