Zucchini Spaghetti (Zoodles) with Marinara Sauce

Note. To make the marinara use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick.


Serves 4

6 zucchini

1 (28 oz / 800 gr) can whole peeled tomatoes (I used Muir Glen)

4 tablespoons extra-virgin olive oil

2 garlic cloves,

1 small dried whole chile, or pinch crushed red pepper flakes (optional)

1 teaspoon fine grain sea salt

1 large fresh basil sprig

Fresh ground pepper to taste


Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

Transfer zucchini spaghetti to a large bowl and set aside.

Pour tomatoes (including the juice) into a large bowl and crush with your hands.

Heat olive oil in a large skillet over medium heat. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes and juice, whole chile or red pepper flakes (if using), oregano and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.

Simmer sauce until thickened, about 15 minutes. Discard basil and chile (if using). Taste and adjust seasoning.

Add zucchini spaghetti to to skillet and toss. Cook for a few minutes, until all is heated through.

Serve warm with grated parmesan sprinkle on top.