By Mimi Carrera
Ingredients 4 tablespoons of olive oil 3 cans of whole tomatoes, pureed in a blender 3 garlic cloves, sliced and divided 1 teaspoon of dried red pepper flakes 3 tablespoons of freshly chopped Italian parsley 3 tablespoons of dried oregano Salt and pepper, to taste 3 tablespoons of freshly chopped basil Pasta 1-2 zucchinis (depending on size and amount of people) grated parmesan, for serving
Heat a large saucepan over medium high heat and add half the olive oil. Add two cloves of the garlic and red pepper flakes, sauce 30 seconds. Add the tomatoes, herbs, salt and pepper and bring to a simmer. Cover and cook until slightly thickened, about an hour. Taste for seasoning.
Zucchini Noodles: Mandolin the zucchinis into thin strips or cut them if you don’t have a mandolin into long thin strips.
Heat a large skillet over medium high heat and add the remaining olive oil and garlic, saute for 30 seconds. Add the zucchini noodles and cook until slightly wilted. Transfer to a serving dish. Spoon the tomato sauce over the zucchini pasta and garnish with the cheese