Zucchini Noodle with Garlic Tomato Sauce
Course: main courses, vegetarianDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
2 Tbsp olive oil
2 zucchini
1 serrano chilis (optional)
50 g cashew nuts
50 g olives (without pits)
some fresh basil
25 g parmesan
2 cloves crushed garlic
1 can diced tomato
1 Tbsp tomato paste
1 Tbsp balsamic vinegar
a pinch of salt
a pinch of pepper
1 tsp sugar
Steps
- preparation: Wash, trim, and spiralize the zucchini (see notes above for how to do this without a spiralizer).
Remove seeds from a chili and then slice thinly.
- garlic tomato sauce: – Heat a Tablespoon olive oil in a sauce pan over low-medium heat.
– Add the crushed garlic and sauté for a minute.
– Add the tomato paste, canned tomato, and balsamic vinegar.
– Let it cook for 5 minutes. Season the sauce with salt, pepper, and sugar.
(At this point you can turn off the heat, or just let it simmer on very low heat but stir occasionally to prevent burning while we are cooking the zucchini noodles)
- zucchini noodles: In a large pan, heat a tablespoon of olive oil. Add the chili, olives, cashew nuts, and zucchini noodles.
Stir all together for about 3-5 minutes or cook until the zucchini al dente. Keep stirring, so that all the zucchini noodles have a chance to hit the bottom of the pan.
- serving: Serve the zucchini noodles directly and pour some ladle of the sauce.
Garnish with some fresh basil and a lot of parmesan cheese.
