Categories: Pasta
Ingredients
- 4 cups quartered tomatoes
- 1/2 cup chopped onion
- 1/4 cup olive oil
- 5 garlic cloves
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 1 tsp red wine vinegar
- 8 cups spiralized or julienned zucchini
- 2 tbsp kosher salt
- 1 tbsp minced fresh garlic
- 2 tbsp olive oil
- 1/2 cup grated romano cheese
- 1/2 cup thinly sliced basil
Directions
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Preheat oven to 400.
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For the sauce, combine tomatoes, onion, 1/4 cup oil, garlic cloves, sugar, 1 tsp salt, pepper flakes and 1/4 tsp black pepper in a 3-qt baking dish; roast 45 minutes. Transfer vegetables to a blender.
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Add vinegar to blender and puree.
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For the noodles, toss zucchini noodles with 2 tbsp salt; transfer to a strainer set over a bowl and drain 45 minutes. Rinse noodles, then dry with a salad spinner.
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Saute minced garlic in 2 tbsp oil in a saute pan over high heat until fragrant, 30 seconds. Add zucchini noodles and cook until heated through, 3-5 minutes. Stir in the romano cheese and basil.
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Serve noodles with tomato sauce.