Fresh Tomato Sauce w/ Sautéed Zucchini & Spaghetti
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
Preparation
1
For the Zucchini:
2
Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola.
3
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.
4
Set the zucchini aside for the spaghetti dish.
5
For the Fresh Tomato Sauce:
6
Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered.
7
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.
8
Prepare the spaghetti according to directions and drain.
9
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.
10
Serve this dish with a glass of Baglio Di Pianetto wine.
.
Added:
Thursday, October 23, 2014 - 11:01am
